Mushroom-and-Roasted Pepper Sandwich

Photo: Lee Isaacs; Styling: Cindy Manning Barr

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 225
  • Calories from fat: 22%
  • Fat: 5.6g
  • Saturated fat: 3g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.3g
  • Protein: 13.2g
  • Carbohydrate: 31.3g
  • Fiber: 2.8g
  • Cholesterol: 17mg
  • Iron: 2.4mg
  • Sodium: 478mg
  • Calcium: 201mg

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

  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.
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