Portabellos? Yes, Sur

DEAR SOS: Ventana Resort in Big Sur serves a fantastic sandwich of portabello mushrooms, goat cheese and peppers. It would be wonderful to have the recipe.

KATHERINE GILLIS

Laguna Hills

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DEAR KATHERINE: The sandwich makes a terrific lunch or light supper.

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Ventana Portabello Mushroom Sandwich With Balsamic Lentil Salad

Active Work Time: 30 minutes * Total Preparation Time: 1 hour 15 minutes * Vegetarian

Portabello Sandwich

2 or 3 large portabello mushrooms, stemmed and sliced

1/4 cup olive oil

3 to 4 sprigs thyme

Salt, pepper

1 clove garlic, sliced

Pinch crushed red pepper flakes

5 to 6 basil leaves

1/2 red bell pepper, sliced thin

1/2 yellow bell pepper, sliced thin

1 small onion, sliced thin

4 slices Italian bread

1 pound goat cheese, cut into 8 slices

* Sprinkle mushrooms with 2 tablespoons olive oil. Place mushrooms over thyme sprigs in baking pan and season to taste with salt and pepper. Cover with foil and roast at 400 degrees until tender, 15 to 20 minutes. Set aside.

* Heat 2 tablespoons oil in large skillet over medium heat. Add garlic, red pepper flakes and basil and cook 2 minutes, stirring. Add red and yellow bell peppers and onion, cover and cook over low heat 15 minutes. Season to taste with salt and pepper. Set aside.

* Spread each slice of bread with 2 slices cheese. Top with sliced mushrooms and pepper-onion mixture. Heat sandwich at 325 degrees until warm, about 15 minutes. Serve open-face with Balsamic Lentil Salad on side.

4 sandwiches. Each sandwich: 557 calories; 696 mg sodium; 53 mg cholesterol; 39 grams fat; 27 grams carbohydrates; 26 grams protein; 0.68 gram fiber.

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Balsamic Lentil Salad

1 cup black or French green lentils

1 carrot, diced

1 stalk celery, diced

1 small red onion, diced

1 tablespoon chopped parsley

1/2 cup chopped tomatoes

2 tablespoons curry powder

1/4 cup balsamic vinegar

1/4 cup olive oil

Salt, pepper

4 radicchio leaves

* Place lentils in saucepan and cover with cold water. Add carrot, celery and onion and bring to boil. Reduce heat and simmer until lentils are tender, about 1 hour. Drain and set aside to cool.

* Whisk together parsley, tomatoes, curry powder, vinegar and olive oil. Season to taste with salt and pepper. Pour over cooled lentils and toss to coat. Fill each radicchio leaf with lentil mixture.

4 servings. Each serving: 317 calories; 97 mg sodium; 0 cholesterol; 14 grams fat; 35 grams carbohydrates; 14 grams protein; 3.04 grams fiber.

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