Ingredients:
2 large portabella mushrooms caps (about 9 oz. each)
2.5 oz sliced bell peppers
2.5 oz sliced onion
1 oz Daiya mozzarella cheese
2 tbsp vegenaise
4 slices low calorie bread (I used Sara Lee multigrain)
1/4 tsp steak seasonin
1/4 tsp sea salt
1/4 tsp black pepper
1/4 tsp crushed red pepper flakes
1/2 tsp garlic powder
Directions:
Thinly slice the mushrooms.
Coat a pan with cooking spray. Heat over medium heat, and add mushrooms. Stir mushrooms and cover.
Cook over medium heat until mushrooms have released their liquid (about 7-10 minutes).
Push mushrooms to one side of the pan. Add the onions and peppers and cook until tender (3-5 minutes). Combine with mushrooms. Add mozzarella cheese to top of the mushroom mixture. Heat until melted.
Spread a slice of bread with 1 tbsp vegenaise. Top with cheesy-mushroom mixture. Close sandwich with other slice of bread. Enjoy!
Nutrition Facts
Serves 2
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Calories - 353
Calories from Fat - 231
Total Fat - 25.7g
Saturated Fat - 2.6g
Cholesterol - 0mg
Sodium - 805mg
Potassium - 1360mg
Potassium - 1360mg
Total Carbohydrates - 43.6g
Dietary Fiber - 11.3g
Sugar - 9.1g
Protein - 14.1g
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Vitamin A - 3%
Vitamin A - 3%
Vitamin C - 56%
Calcium - 5%
Iron - 45%
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