- 1/2 pound cremini mushrooms, trimmed
- 1 teaspoon canola oil
- 1/2 pound ground sirloin
- 1/2 pound 50%-less-fat breakfast sausage
- 1 cup chopped red onion
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 cloves garlic, minced
- 1 1/2 cups lower-sodium pasta sauce
- 2 top-split white-wheat hot dog buns
- 4 ounces reduced-fat mozzarella cheese, shredded (about 1 cup)
- calories 322
- fat 17.4 g
- satfat 6 g
- monofat 4.1 g
- polyfat 6.5 g
- protein 23.6 g
- carbohydrate 22.7 g
- fiber 3.8 g
- cholesterol 57 mg
- iron 3.7 mg
- sodium 740 mg
- calcium 567 mg
How to Make It
Place mushrooms in a food processor, and pulse until finely ground. Reserve.
Heat canola oil in a medium nonstick skillet over medium-high heat. Add sirloin and sausage. Cook until golden brown, breaking up meat with a spoon, about 5 minutes; remove with a slotted spoon and reserve. Add onion to pan and reduce heat to medium-low; cook until soft, about 4 minutes.
Add mushrooms and red pepper, if desired, to the pan, and mix well. Cook until mushrooms are darker in color, about 5 minutes. Add garlic, and cook 30 seconds until fragrant. Add pasta sauce; stir to blend. Return cooked sirloin mixture to pan; bring sauce to a simmer and cook 2 minutes.
Divide mixture among buns and top with mozzarella cheese. Broil in oven or toaster oven until cheese melts. Serve warm.