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Mushroom-and-Roasted Pepper Sandwich

Photo: Lee Isaacs; Styling: Cindy Manning Barr
Yield 4 servings

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)

Nutrition Information

  • calories 225
  • caloriesfromfat 22 %
  • fat 5.6 g
  • satfat 3 g
  • monofat 1.4 g
  • polyfat 0.3 g
  • protein 13.2 g
  • carbohydrate 31.3 g
  • fiber 2.8 g
  • cholesterol 17 mg
  • iron 2.4 mg
  • sodium 478 mg
  • calcium 201 mg

How to Make It

  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.

  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.

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