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    You are in: Home / Recipes / Portabella, Pesto Focaccia Sandwich Recipe
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    Portabella, Pesto Focaccia Sandwich

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Bergy's Note:

    Wait til you taste this sandwich - it is hearty enough to serve for dinner. I have said serves 4 but it depends on your appetite. Recipe is from the column "The Chopping Block" by Philomena Corradeno tweaked by Bergy

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    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Brush the mushrooms with oliveoil and grill or broil them , cap side down until they are brown & cooked.
    2. 2
      Turn them over and place a slice of cheese in each cap, cook until the cheese starts to soften.
    3. 3
      While the mushrooms are cooking warm the foccacia bread.
    4. 4
      Cut the foccacia bread in two so you have a large hamburger bun.
    5. 5
      Place the portabellos on the bottom half of the bread, divide the pesto between the 4 caps, top with tomato slices, add lettuce, cover with top half of the bread and cut into 4 pices.
    6. 6
      Enjoy.

    Ratings & Reviews:

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    Nutritional Facts for Portabella, Pesto Focaccia Sandwich

    Serving Size: 1 (163 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 197.9
     
    Calories from Fat 146
    73%
    Total Fat 16.2 g
    24%
    Saturated Fat 6.8 g
    34%
    Cholesterol 29.4 mg
    9%
    Sodium 180.0 mg
    7%
    Total Carbohydrate 5.4 g
    1%
    Dietary Fiber 1.5 g
    6%
    Sugars 2.1 g
    8%
    Protein 9.2 g
    18%

    The following items or measurements are not included:

    pesto sauce

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