Portobello Mushroom Sandwich


2 T. olive oil
4 T. lemon juice
2 to 4 portobello mushrooms, sliced to fit rolls
1 sm. onion, sliced in rings
1 clove garlic, minced
1 c, spinach leaves
salt to taste
1 T. soy margarine
2 French or pumpernickel rolls


Combine one tablespoon olive oil and two tablespoons lemon juice; marinate washed mushrooms in the mixture for a few minutes. Sauté onion rings and garlic in the remaining oil and lemon juice until clear. Add mushrooms and sauté for two additional minutes; add spinach during the last minute. Salt lightly. Spread soy margarine on both sides of the rolls. Assemble rolls and wrap tightly in plastic wrap, or place in a sealed container. Serves: 2.

Nutritional Information:

Calories per serving: 358; protein: 7 grams; carbohydrate: 38 grams; fat: 21 grams; cholesterol: 0 milligrams; fiber: 1.5 grams.