| |
| INGREDIENTS |
| 1 tsp. |
olive oil |
| 6 cups |
sliced mushrooms |
| 1½ tsp. |
Worcestershire sauce |
| 4 |
slices Italian bread, cut diagonally 1-inch thick & lightly toasted |
| ½ cup |
red bell pepper, roasted & cut in strips |
| 1 oz. |
part skim mozzarella cheese |
|
|
|
| RECIPE |
- Preheat broiler to high.
- Coat a large nonstick skillet with cooking spray and heat over medium- high heat.
- Add mushrooms and sauté 4 minutes or until lightly browned.
- Remove from heat and stir in Worcestershire sauce.
- Place bread slices on baking sheet and divide mushrooms evenly over bread.
- Top mushrooms evenly with roasted red pepper strips and mozzarella.
- Broil until cheese is hot and bubbly.
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|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 open-faced sandwich
NUMBER OF SERVINGS:
4
|
|
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| NUTRITION FACTS |
| |
| Calories |
111 |
|
| Total Fat |
3 g |
|
| Sodium |
187 mg |
|
| Total Carbohydrates |
15 g |
|
| Fiber |
2 g |
|
| Protein |
7 g |
|
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|
