Preparation time
10 minutes
Ready in
15 minutes
Makes
2 servings
Ingredients
- 2 tsp (10 mL) olive oil
- 1 cup (250 mL) thinly sliced Ontario Mushrooms
- 1 small Ontario Onion, diced
- 1 clove Ontario Garlic, crushed
- 1/2 cup (125 mL) shredded Ontario Green Cabbage
- 1/2 cup (125 mL) tomato sauce
- 1/2 tsp (2 mL) each dried oregano and basil leaves
- 2 slices 1/2-inch (2 cm) thick sourdough bread, toasted
- 4 slices shaved Ontario Prosciutto
- Fresh Ontario Basil Leaves
- 2 tbsp (25 mL) freshly grated Parmesan Cheese
Instructions
In medium skillet, heat oil over medium-high heat. Add mushrooms, onion and garlic; cook for 10 minutes or until softened, stirring occasionally. Remove to medium bowl and reserve. To skillet, add cabbage, tomato sauce, oregano and basil; cover and cook about 5 minutes or until cabbage is tender. Stir into mushroom mixture.
Top each bread slice with prosciutto and basil leaves; evenly spoon vegetable mixture over top. Sprinkle with Parmesan cheese.
Nutritional Information
1 Sandwich:
- Protein: 17 grams
- Fat: 12 grams
- Carbohydrate: 47 grams
- Calories: 359
- Fibre: 4 grams
- Sodium: 1150 mg