What's This?
Serving size 4
Total Time


1 clove garlic, minced½ tsp kosher salt2 Tbsp extra-virgin olive oil, divided4 portobello mushroom caps, stems and gills removed4 large slices country-style sourdough bread, cut in half½ cup sliced jarred roasted red peppers½ cup chopped tomato¼ cup crumbled reduced-fat feta cheese2 Tbsp chopped pitted kalamata olives1 Tbsp red wine vinegar½ tsp dried oregano2 cup loosely packed mixed baby salad greens


1. Preheat grill to medium-high.

2. Mash garlic and salt on a cutting board with the side of a knife until it's a smooth paste. Mix the paste with 1 tablespoon oil in a small dish. Lightly brush the oil mixture over portobellos and then on one side of each slice of bread.

3. Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl.

4. Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side.

5. Toss salad greens with the red pepper mixture. Place the grilled mushrooms top-side down on 4 half-slices of the bread. Top with the salad mixture and the remaining bread.

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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 301
  • Calories from fat 99
  • Total Fat 11gm 17%
  • Saturated Fat 2gm 10%
  • Monounsaturated Fat 7gm
  • Sodium 795mg 33%
  • Total Carbohydrates 40gm 13%
  • Fiber 4gm 4%
  • Protein 10gm
  • Cholesterol 2mg 1%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Sandwich, Dinner, Burger, Healthy, Low Calorie, Cheese, Mediterranean, Easy, Summer, Entertaining

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