A Roasted Mushroom Sandwich (With Kidney Bean & Red Lentil Spread!)

Healthy Recipes

Serves: 1
Prep, Cooking & Assembley: 30-40 minutes

Notes:

For those that were following along last week… you might remember our red kidney bean dip/spread that we made? If not, check it out here!

We created this sandwich using our spread and thought we’d share it with you! This recipe doesn’t require a lot of time or money!

It’s just another healthy post (for those that love a good sandwich!) to help you think outside box; enabling everyone to have something tasty and nutritious for lunch! This sandwich can easily be prepared the night before (or at the very least, you can prep the vegetables!) to ensure you have a delicious and satisfying meal…and make your lunch box rock!  

The mushroom provided a tasty and ‘meaty’ texture that tasted great with our spicy spread and the peppery rocket! We hope that you enjoy it as much as we did,…right down to the last mouthful!  🙂

 

Ingredients:

+++++++++++++++++++++++++80g   Large mushroom
+++++++++++++++++++++++++          Fry Spray (low-fat cooking oil)
+++++++++++++++++++++++++          Salt & Ground black pepper
+++++++++++++++++++++++++          Dried thyme
+++++++++++++++++++++++++60g   Salad tomato
+++++++++++++++++++++++++10g    Wild rocket
+++++++++++++++++++++++++75g    Wholemeal baguette (GF if required)
+++++++++++++++++++++++++20g    Kidney bean dip/spread

 

Directions:

Heat the oven to 200°C/400°F. Line a baking sheet with a silicone mat or some parchment paper.

 

Wash and dry the mushroom. Place it onto the baking sheet (bottom side up). Spray it with some low-fat cooking oil. Sprinkle over some thyme. Season it to taste with some salt and black pepper.

We roasted a whole package; loads of mushrooms in our meals that week!

 

 

Meanwhile, wash, remove the stem and thinly slice the tomato. Wash and dry the rocket.

 

 

Place the backing sheet into the oven. Roast the mushroom for 10 minutes. Remove. Turn once. Place it back into the oven. Roast for a further 10-15 minutes. Remove. Allow to cool slightly. Cut into slices.

Ours took a total of 25 minutes.

 

 

In the meantime, heat or warm the baguette (if desired)… and make a cup of tea! 😀

 

 

 Assemble the sandwich! Cut the baguette lengthways.

We cut ours into two halves, but you can always just ‘cut and fold it open’.

 

 

Spread the inside of each half with the spread.

 

 

Layer the bottom half with some tomato.

 

 

Assemble the mushroom over the tomato.

Is your mouth watering yet?! 😀

 

 

Spoon a little more of the spread over the mushroom (if desired). Place the rocket over the other half of the bread.

 

 

Finish off the sandwich with the top half of the baguette…

 

 

… and enjoy!

This is not deja vu! This is the spread that we used last week!   NB: Our sandwich  contained approx. 260kcal and 1.9g Fat. 😀

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