MUSHROOM-AND-ROASTED PEPPER SANDWICH
Make and share this Mushroom-And-Roasted Pepper Sandwich recipe from Food.com.
Provided by Dancer
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Coat a large nonstick skillet lightly with cooking oil, 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.
Nutrition Facts : Calories 111.5, Fat 3.4, SaturatedFat 1.1, Cholesterol 4.5, Sodium 187.1, Carbohydrate 15.2, Fiber 2, Sugar 3, Protein 6.9
MUSHROOM-PEPPER WHOLE WHEAT SANDWICHES
Dinner ready in 30 minutes! Enjoy this hearty grilled sandwich that's filled with mushroom and bell pepper.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat closed medium-size contact grill for 5 minutes.
- Place mushrooms on grill. Close grill; cook 4 to 5 minutes or until slightly softened. Remove mushrooms from grill. Place onion on grill. Close grill; cook 4 to 5 minutes or until slightly softened. Remove onion from grill.
- In small bowl, mix mayonnaise and vinaigrette; spread over bread slices. Top 4 bread slices with mushrooms, cheese, onion, bell pepper and basil. Top with remaining bread, mayonnaise sides down.
- Place 2 sandwiches on grill. Close grill; cook 2 to 3 minutes or until sandwiches are golden brown and toasted. Repeat with remaining 2 sandwiches.
Nutrition Facts : Calories 280, Carbohydrate 38 g, Cholesterol 10 mg, Fiber 6 g, Protein 15 g, SaturatedFat 2 1/2 g, ServingSize 1 Sandwich, Sodium 490 mg, Sugar 15 g, TransFat 0 g
WILD MUSHROOM AND ROASTED GARLIC SANDWICH
Provided by Gordon Hamersley
Categories Bread Sandwich Wine Garlic Mushroom Vegetarian Quick & Easy Lunch Shallot Parsley Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 6 servings
Number Of Ingredients 12
Steps:
- For The Mushrooms
- In a large sauté pan, heat 3 to 4 tablespoons of the olive oil and 2 tablespoons of the butter over medium-high heat until the butter is very hot. Add the meatiest of your mushrooms, such as the creminis and portobellos, and cook them on both sides until they brown lightly and begin to lose their juices, about 5 minutes. Add the rest of the mushrooms and season with salt and pepper to taste. Continue to cook over medium heat, stirring the mushrooms every few minutes, for about another 5 minutes.
- Add the chopped fresh garlic, the shallot, and the thyme, and cook until fragrant, about 2 minutes. Add the white wine and continue cooking the mushrooms until they are tender and most of the wine and mushroom juices have evaporated, about another 10 minutes. Season with more salt and pepper. Add the parsley and keep the mushrooms warm until ready to serve.
- To Assemble the Sandwiches
- Toast the bread on both sides either under the broiler or on a grill until golden brown. Spread each piece generously with some roasted garlic. Top 6 of the slices of bread with the mushrooms. Cover with the remaining slices of bread, garlic side down.
ROASTED PEPPER MUSHROOM SALAD
This is a very pretty dish to serve at any get-together. I always make a double batch so everyone can have seconds.-Bonnie Hawkins, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 10 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin slices. In a large bowl, combine the peppers, mushrooms, onion and olives. , In a small bowl, combine the salad dressing, garlic, basil, salt, oregano and pepper. Pour over vegetables; toss to coat. Cover and refrigerate overnight. Serve on lettuce leaves.
Nutrition Facts : Calories 65 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 380mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
CANYON RANCH GRILLED PORTOBELLO SANDWICH WITH ROASTED PEPPERS
Categories Sandwich Cheese Mushroom Bake Low Fat Yogurt Blue Cheese Bell Pepper Self
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Lightly coat a baking sheet with cooking spray. Brush mushroom caps with oil and sprinkle with salt and pepper. Arrange mushrooms, onion, and roasted peppers on baking sheet and roast until vegetables are golden brown, about 15 to 20 minutes. In a small bowl, combine yogurt and blue cheese. Mix well. Spread 3 tbsp blue cheese mixture on the top of a multigrain bun. On the bottom of each bun, place 1 arugula leaf, 1 mushroom cap and 4 slices each of onion and roasted red pepper. Replace top of bun and serve.
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MUSHROOM-AND-ROASTED PEPPER SANDWICH RECIPE
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- Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add mushrooms; sauté 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. Garnish with thyme, if desired.
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