Mushroom-and-Roasted Pepper Sandwich

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Photo: Lee Isaacs; Styling: Cindy Manning Barr
Yield
4 servings
Jean Kressy
May 1995
RECIPE BY Cooking Light

Ingredients

  • Vegetable cooking spray
  • 6 cups sliced mushrooms
  • 1 1/2 teaspoons Worcestershire sauce
  • 4 (1-inch-thick) diagonally cut Italian bread slices, lightly toasted (about 6 ounces)
  • 1/2 cup drained water-packed roasted red bell peppers, cut into thin strips
  • 4 (1-ounce) presliced part-skim mozzarella cheese slices
  • Thyme sprigs (optional)

Nutritional Information

  • Calories 225
  • Caloriesfromfat 22%
  • Fat 5.6g
  • Satfat 3g
  • Monofat 1.4g
  • Polyfat 0.3g
  • Protein 13.2g
  • Carbohydrate 31.3g
  • Fiber 2.8g
  • Cholesterol 17mg
  • Iron 2.4mg
  • Sodium 478mg
  • Calcium 201mg

How to Make It

Step 1

Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add mushrooms; sauté 4 minutes or until lightly browned. Remove from heat; stir in Worcestershire sauce.

Step 2

Spoon about 1/3 cup mushroom mixture onto each bread slice; top each with one-fourth of bell pepper strips and 1 cheese slice.

Step 3

Place sandwiches on a baking sheet, and broil for 2 minutes or until cheese melts. Garnish with thyme, if desired.

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