| 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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