Mushroom And Roasted Pepper Sandwiches
|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.