Mushroom-and-roasted pepper sandwich
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable cooking spray | ||
| 6 | cups | Sliced mushrooms |
| 1½ | teaspoon | Worcestershire sauce |
| 4 | Diagonally cut Italian bread slices, (1-inch-thick) lightly toasted, (6 ounces) | |
| ½ | cup | Water-packed roasted red bell peppers cut into thin peppers strips |
| 4 | Presliced part-skim mozzarella cheese, (1-ounce) slices | |
| Thyme sprigs (optional) | ||
Directions
Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add mushrooms; saute 4 minutes or until lightly browned. Remove from heat; stir in Worcestershire sauce.
Spoon about ⅓ cup mushroom mixture onto each bread slice; top each with one-fourth of bell pepper strips and 1 cheese slice.
Place sandwiches on a baking sheet, and broil for 2 minutes or until cheese melts. Yield: 4 servings.
Per serving: 429 Calories; 21g Fat (44% calories from fat); 36g Protein; 24g Carbohydrate; 61mg Cholesterol; 799mg Sodium Serving Ideas : Garnish with thyme, if desired.
Recipe by: Cooking Light, May 1995, page 126 Posted to MC-Recipe Digest V1 #410 by igor@... on Jan 28, 1997.