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Mushroom And Roasted Pepper Sandwiches

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  Vegetable cooking 1
  Sliced fresh mushrooms 6 Cup (96 tbs)
  Worcestershire sauce 1 1⁄2 Teaspoon
  Italian bread slices 6 Ounce, lightly toasted (4 In Number, Diagonally Cut, 1 Inch Thick)
  Water packed roasted red bell peppers 1⁄2 Cup (8 tbs), drained, cut into thin strips
  Part skim mozzarella cheese slice 4 Ounce (4 Slices)

Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot.
Add mushrooms, and saute 4 minutes or until lightly browned.
Remove from heat, and stir in Worcestershire sauce.
Spoon about 1/3 cup mushroom mixture onto each bread slice; top each with one-fourth of pepper strips and 1 slice cheese.
Place sandwiches on a baking sheet, and broil 5 1/2 inches from heat (with electric oven door partially opened) for 2 minutes or until cheese melts.
Garnish with thyme, if desired.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 779 Calories from Fat 235

% Daily Value*

Total Fat 28 g43.4%

Saturated Fat 12.5 g62.7%

Trans Fat 0 g

Cholesterol 72.6 mg24.2%

Sodium 1053.1 mg43.9%

Total Carbohydrates 81 g27.1%

Dietary Fiber 10.5 g42.1%

Sugars 12.9 g

Protein 57 g113.6%

Vitamin A 35.7% Vitamin C 83.2%

Calcium 102.5% Iron 42.1%

*Based on a 2000 Calorie diet

Mushroom And Roasted Pepper Sandwiches Recipe