Baked Mushroom Sandwich With Easy Broccoli Soup For Dinner
|Mushrooms||1⁄2 Cup (8 tbs)|
|Broccoli||1⁄2 Cup (8 tbs)|
|Chopped carrot||1⁄4 Cup (4 tbs)|
|Chopped green bell pepper||1⁄4 Cup (4 tbs)|
|Sliced onion||1⁄4 Cup (4 tbs)|
|Chopped ginger||1⁄2 Teaspoon|
|Lemon juice||1 Tablespoon|
|Ground black pepper||To Taste|
|White flour||1 Tablespoon|
|Chopped onion||1 Tablespoon|
|Bell peppers||1 Tablespoon|
|Bread crumbs||2 Tablespoon|
|Parmesan cheese||1 Tablespoon|
|Olive oil||1 Tablespoon|
|Black pepper||To Taste|
|Chopped garlic||1⁄2 Teaspoon|
In a microwave dish, put all the veggies, and water.
Place the dish in the microwave until veggies are tender.
Meanwhile, Medium heat the saucepan.
Add olive oil to the pan.
Add butter, melt the butter.
Add onion, ginger, and garlic.
Saute the ingredients.
Add flour to make a roux that is cooked for 3 minutes.
Add salt, pepper, and milk.
Bring them to boil.
Add the veggies.
Cook for a few minutes.
Set the pan aside.
Blend them to make a hardy soup.
Preheat oven to 350 degrees F.
Remove the stalk of mushrooms.
In a bowl, combine the filling ingredients.
Mix them well.
Stuff them in the mushrooms.
Place the stuffed mushrooms in a baking pan.
Place the baking pan in the oven and bake for half an hour.
For leftover fillings, toast 2 bread slices.
Prepare sandwich with the fillings.
Put them in a sandwich maker.
Enjoy your sandwich with broccoli soup.
Calories 283 Calories from Fat 146
% Daily Value*
Total Fat 16 g25.2%
Saturated Fat 7.8 g39.1%
Trans Fat 0 g
Cholesterol 35.6 mg11.9%
Sodium 325.7 mg13.6%
Total Carbohydrates 25 g8.5%
Dietary Fiber 1.8 g7.4%
Sugars 15.5 g
Protein 12 g23.6%
Vitamin A 50.2% Vitamin C 55.1%
Calcium 36.1% Iron 5.9%
*Based on a 2000 Calorie diet