OPEN-FACED MUSHROOM, TOMATO, AND GOAT-CHEESE SANDWICH

OPEN-FACED MUSHROOM, TOMATO, AND GOAT-CHEESE SANDWICH image

Number Of Ingredients 12

1/2 teaspoon olive oil
Cooking spray
1 cup thinly sliced onion, separated into rings
1 cup thinly sliced red bell pepper
1 (6-ounce) package portobello mushroom caps, thinly sliced
2 teaspoons red wine vinegar
1 teaspoon capers
1/4 teaspoon salt
1/8 teaspoon black pepper
3 ounces goat cheese
3 (2-ounce) slices sourdough bread, toasted
9 (1/8-inch-thick) slices tomato

Steps:

Heat the oil in a large nonstick skillet coated with cooking spray over medium heat. Add onion and bell pepper; sauté 4 minutes. Add mushroom caps, and sauté 5 minutes or until tender. Remove pan from heat. Stir in the vinegar, capers, salt, and black pepper. Spread about 2 tablespoons cheese over each bread slice, and top each with 3 tomato slices and 2/3 cup mushroom mixture. Yield: 3 servings (serving size: 1 sandwich) NUTRITION PER SERVING CALORIES 410(22% from fat); FAT 10.2g (sat 4.9g,mono 3.1g,poly 1.1g); PROTEIN 16.7g; CHOLESTEROL 13mg; CALCIUM 133mg; SODIUM 922mg; FIBER 6.4g; IRON 4mg; CARBOHYDRATE 63.5g