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.

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