Recipe - Mushroom-And-Roasted Pepper Sandwich

Vegetable cooking spray
6 cup Sliced mushrooms
1 One half teaspoon Worcestershire sauce
4 Diagonally cut Italian bread
slices, (1inchthick)
lightly toasted, (6 ounces)
One half cup Waterpacked roasted red
bell peppers cut into thin
peppers strips
4 Pre cut or sliced up partskim
mozzarella cheese,
(1ounce) slices
Thyme sprigs (optional)

Coat a large nonstick skillet with cooking spray, and place over
mediumhigh 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
onefourth 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 MCRecipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.