OPEN-FACE PORTABELLA


PREP TIME 10 MIN. – COOK TIME 10 MIN. READY IN 20 MIN. – SERVINGS 4


2 cloves garlic, finely minced 3 tbsp Nature’s Promise extra virgin olive oil 1 tbsp Nature’s Promise balsamic vinegar 4 large portabella mushrooms


1 large red onion 4 ¾-inch slices country bread 1 cup baby arugula ½ cup Simply Enjoy Sweet Potato Harissa Dip, plus more to serve, if desired ½ cup crumbled feta cheese


STEP 1 Whisk together garlic, oil, vinegar, salt (in moderation) and ground pepper. Remove the stems from the mushrooms and discard. Slice the onion into 4 ¼-inch slices. Generously brush mixture over both sides of mushrooms and onions. Reserve any remaining mixture. STEP 2 Heat a gas or charcoal grill to medium hot. Grill 8-10 min., flipping once, or until softened and cooked through. While vegetables grill, brush bread slices on both sides with remaining garlic, oil and vinegar mixture and grill, turning once, 2-3 min., or until toasted. STEP 3 Slice mushrooms. Top each toasted bread slice with ¼ of the arugula, mushroom slices, grilled onions, dip and crumbled cheese. Serve immediately, passing extra sweet potato dip, if desired.


Per serving: 297 calories, 18g fat, 4g saturated fat, 17mg cholesterol, 441mg sodium, 27g carbohydrate, 4g fiber, 7g sugar, 9g protein


MUSHROOM SANDWICHES Sweet potato harissa dip adds a little spice and sweetness to these fabulous vegetarian sandwiches.


VEGETARIAN


Finishing touches


Finish sandwiches with a drizzle of extra virgin olive oil and a sprinkle of sea salt.


72 MAY/JUNE 2016


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