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Submitted by
Rosemary (MN) HQ Resident Chef
Ingredients
3 Tbsp. Dried Tomato & Garlic Pesto Mix
1/4 cup water
1/2 cup softened cream cheese
6 oz. pkg. large portabella mushroom slices
1/4 cup Balsamic & Basil Dipping Oil
6 thick slices toasted bread
2 cups baby salad greens
Directions
Microwave Dried Tomato & Garlic Pesto Mix Mix and water in a small microwave-safe bowl for 1 minute. Cool slightly; stir in cream cheese. Drizzle mushroom slices with Balsamic & Basil Dipping Oil, coating all surfaces. Saute mushrooms in a large nonstick skillet over medium heat for 5 minutes or until tender and browned, turning once. Spread each slice of bread with cream cheese mixture. Divide mushrooms evenly among 3 slices of bread; top with salad greens and remaining bread slices. Makes 3 sandwiches.
Tip: if you can't find large mushroom slices, purchase 2 large (4-inch) portabella mushroom caps and slice them 1/2-inch thick.
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