| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Italian |
Sandwiches |
4 |
Servings |
INGREDIENTS
|
|
Vegetable cooking spray |
| 6 |
c |
Sliced mushrooms |
| 1 1/2 |
t |
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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