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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Italian Sandwiches 4 Servings

INGREDIENTS

Vegetable cooking spray
6 c Sliced mushrooms
1 1/2 ts Worcestershire sauce
4 Diagonally cut Italian bread slices, (1-inch-thick) lightly toasted, (6 ounces)
1/2 c Water-packed roasted red bell peppers cut into thin peppers strips
4 Presliced part-skim mozzarella cheese, (1-ounce) slices
Thyme sprigs (optional)

INSTRUCTIONS

Coat a large nonstick skillet with cooking spray, and place over
medium-high heat until hot. Add mushrooms; saute 4 minutes or until lightly
browned. Remove from heat; stir in Worcestershire sauce.
Spoon about 1/3 cup mushroom mixture onto each bread slice; top each with
one-fourth of bell pepper strips and 1 cheese slice.
Place sandwiches on a baking sheet, and broil for 2 minutes or until cheese
melts. Yield: 4 servings.
Per serving: 429 Calories; 21g Fat (44% calories from fat); 36g Protein;
24g Carbohydrate; 61mg Cholesterol; 799mg Sodium
Serving Ideas : Garnish with thyme, if desired.
Recipe by: Cooking Light, May 1995, page 126
Posted to MC-Recipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.

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