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Disease-Free Living Through Fitness and NutritionRecipes
GUILT-FREE GOURMET by Gerry & Ray:
Recipes for those who wish to avoid salt/sugar/oils/flesh foods
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Grilled Portabella Mushroom Sandwich
INGREDIENTS
6 ounces Portabella mushrooms
2 tablespoons Olive Oil
1 Small loaf Italian or Other crusty Bread
3 tablespoons prepared pesto
1 cup spinach, arugula or lettuce leaves
4 ounces thinly sliced vegan cheese
DIRECTIONS
Preheat outdoor grill or broiler until hot. Lightly brush Olive Oil on both sides of sliced polenta. . Trim mushrooms stems, and cut into 1/4-inch slices. Brush both sides with oil Place on a grill or rack 4 inches from the heat; grill or broiler until mushrooms are tender, about 4 minutes, turning once. Cut bread horizontally in half. Spread bottom half with pesto. Layer with spinach, mozzarella, peppers, and mushrooms. Cover with top of bread. Cut clockwise in half to serve.
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