Mushroom and Roasted Pepper Sandwich

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)

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.

Serving Ideas : Garnish with thyme, if desired.

Printer friendly version: Mushroom and Roasted Pepper Sandwich

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