Mushroom And Roasted Pepper Sandwiches Recipe
Ingredients
| Vegetable cooking spray | ||
| Mushrooms | 6 Cup (16 tbs), sliced | |
| Worcestershire sauce | 1 1/2 Teaspoon | |
| 4 (1-inch-thick) Diagonally cut Italian bread slices, lightly toasted (about 6 ounces) | ||
| 1/2 Cup drained water-packed roasted red bell peppers, cut into thin strips | ||
| Mozzarella cheese slice | 4 | |
Directions
Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot.
Add mushrooms, and saute 4 minutes or until lightly browned.
Remove from heat, and stir in Worcestershire sauce.
Spoon about 1/3 cup mushroom mixture onto each bread slice; top each with one-fourth of pepper strips and 1 slice cheese.
Place sandwiches on a baking sheet, and broil 5 1/2 inches from heat (with electric oven door partially opened) for 2 minutes or until cheese melts.
Garnish with thyme, if desired.
Add mushrooms, and saute 4 minutes or until lightly browned.
Remove from heat, and stir in Worcestershire sauce.
Spoon about 1/3 cup mushroom mixture onto each bread slice; top each with one-fourth of pepper strips and 1 slice cheese.
Place sandwiches on a baking sheet, and broil 5 1/2 inches from heat (with electric oven door partially opened) for 2 minutes or until cheese melts.
Garnish with thyme, if desired.
Chef
