| 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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