Mushroom Melts

Ingredients

• 1/2 pound(s) broccoli florets
• 1 pound(s) portobello mushrooms cut into 1/2-inch-thick slices
• 1/2 spanish onion sliced into rounds
• 2 teaspoon(s) extra-virgin olive oil
• 1 ounce(s) 8 slices whole-wheat bread
• sprinkling dried thyme
• sprinkling dried basil
• 4 ounce(s) sliced part-skim mozzarella cheese

Preparation

1. Fill a medium pot one-third full of water and place over high heat. When water comes to a boil, add broccoli, reduce heat to medium and simmer for 5 minutes; drain and set aside.


2. Meanwhile, in a nonstick pan, saute mushrooms and onion in oil over medium heat for about 5 minutes, until mushrooms are soft and onion ins translucent. Remove from heat and set aside.


3. Build sandwich: Place a quarter of mushroom mixture onto each of 4 slices of bread. Then add 2 oz broccoli and sprinkle with thyme and basil. Finish each with 1 oz mozzarella and top slice of bread.


4. Toast (or bake at 250F) sandwiches in a toaster oven for about 3 to 5 minutes, until cheese is melted and bread is golden brown on the bottom. Sandwiches baked in a standard oven will cook for 5 to 7 minutes.