- Aug 5, 2004
|Makes 4, 1/4-cup servings|
|Prep time: 10 minutes + refrigeration|
|Cook time: 5 minutes|
|Clean mushrooms by brushing off particles, then rinse quickly. Slice mushrooms into quarters. In a medium skillet, heat the 1 teaspoon of canola oil over medium heat. Add mushrooms and sauté until slightly soft but not limp.|
In a small bowl, combine the remaining ingredients. Add the sautéed mushrooms and stir to coat. Cover and refrigerate at least 6 hours or overnight. Sprinkle with fresh parsley before serving, if desired.
Serve on French bread slices as an appetizer. May also be served as a topping for garden salads or as a side dish or garnish for meats.
|Nutrition information per serving: 60 Calories, 5 g Fat, 1 g Saturated Fat, 0 mg Cholesterol, 4 g Carbohydrate, 1 g fiber, 1 g Protein, 135 mg Sodium.|
Fresh vegetables, olives, hummus and feta make up this mediterranean veggie sandwich an easy vegetarian sandwich that's perfect for lunch or dinner.simpleandsavory.com
Here are a few suggestions to stay with the Mediterranean theme.
[Panera Bread also uses picked red onions in their sandwiches.]
- Toast the bread before adding the ingredients.
- Instead of bread, make your sandwich on a crusty whole grain baguette or pita bread.
- Replace the hummus with pesto sauce or add the pesto sauce to the hummus.
- Veggie ideas: marinated mushrooms, shredded carrots, red onions, roasted peppers, sun dried tomato