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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 422.2
  • Total Fat: 30.2 g
  • Cholesterol: 34.6 mg
  • Sodium: 521.4 mg
  • Total Carbs: 26.9 g
  • Dietary Fiber: 2.9 g
  • Protein: 12.3 g

View full nutritional breakdown of Heidi's Mushroom Pepper Sandwich calories by ingredient
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Heidi's Mushroom Pepper Sandwich

Submitted by: PHILSPHAMILY

Introduction

This is the regular recipe from a dear friend.... but can be reduced cal if you use light/free Mayo, light/free cheese, and I typically make a homemade batch of whole wheat ciabatta. You can cut the carbs by making it open faced with one slice of bread. This is the regular recipe from a dear friend.... but can be reduced cal if you use light/free Mayo, light/free cheese, and I typically make a homemade batch of whole wheat ciabatta. You can cut the carbs by making it open faced with one slice of bread.
Number of Servings: 4

Ingredients

    2 Portabella Mushroom caps, chopped into large chunks
    1 large Red Peppers fresh, 2 cup, chopped
    2 Tbsp Balsamic Vinegar
    2 Tbsp Extra Virgin Olive Oil
    1 tsp Italian seasoning
    1 Tbsp Classico Basil Pesto
    1/4 cup Mayonnaise
    loaf Bread, italian, 8 slices
    4 slices Cheddar Cheese, provalone or flavored cheese

Directions

Heat oven to 350. Place chopped peppers and mushrooms in pan. Sprinkle with vinegar, spices, then oil. Satuee until mushrooms soften. Mix pesto and mayo in a small bowl until combined. Lightly spread one slice bread with mayo, top with cooked veggies and a slice of cheese. Warm in oven for 5-10 minutes until cheese melts. Top with other slice of bread or eat open faced.

Serving Size: 4 Sandwichs

Number of Servings: 4

Recipe submitted by SparkPeople user PHILSPHAMILY.






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