Mushroom-and-Roasted Pepper Sandwich

Mushroom-and-Roasted Pepper Sandwich Recipe
Photo: Lee Isaacs; Styling: Cindy Manning Barr

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

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.

Spoon about 1/3 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. Garnish with thyme, if desired.

Note:

Jean Kressy,

Cooking Light

May 1995
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