Mushroom and Provolone Patty Melts

Photo: John Autry; Styling: Leigh Ann Ross
Your family won’t believe this comforting sandwich is light. For the kids, use beef broth instead of beer, and try mild wheat bread.

Yield:

Serves 4 (serving size: 1 sandwich)

Recipe from

Recipe Time

Hands-on: 27 Minutes
Total: 27 Minutes

Nutritional Information

Calories 407
Fat 13 g
Satfat 4.4 g
Monofat 5.8 g
Polyfat 1.5 g
Protein 36.2 g
Carbohydrate 37 g
Fiber 4.5 g
Cholesterol 70 mg
Iron 3.9 mg
Sodium 770 mg
Calcium 213 mg

Ingredients

1 pound 93% lean ground beef
Cooking spray
1 tablespoon olive oil, divided
1/4 cup thinly sliced onion, divided
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 (8-ounce) package presliced cremini mushrooms
1 1/2 teaspoons all-purpose flour
1/4 cup dark lager beer
8 (1.1-ounce) slices rye bread
4 (0.67-ounce) slices reduced-fat provolone cheese

Preparation

1. Chop enough of the sliced onion to measure 1/4 cup. Combine chopped onion, beef, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Divide beef mixture into 4 equal portions with moist hands, shaping each into a 4-inch oval patty. Press thumb in center of each patty, leaving a nickel-sized indentation.

2. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan, swirling to coat. Add patties; cook 4 minutes on each side or until done.

3. Heat 2 teaspoons oil in a medium skillet over medium-high heat. Add mushrooms, remaining onion, 1/8 teaspoon salt, and 1/8 teaspoon pepper; sauté 3 minutes. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Stir in beer; cook 30 seconds or until thick. Remove from heat; keep warm.

4. When patties are done, remove from large pan. Wipe pan clean; heat over medium-high heat. Coat 1 side of each bread slice with cooking spray. Place 4 bread slices, coated sides down, in pan. Top each with 1 patty, 1 cheese slice, and one-fourth of mushroom mixture. Top with remaining bread slices; coat with cooking spray. Cook 2 minutes on each side or until browned.

Note:

This updated version of Mushroom and Provolone Patty Melts is based on a recipe that originally ran in Cooking Light, October 2010. The recipe was retested and updated for Cooking Light Crave!, Oxmoor House, 2013.

October 2010