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Cheddar Mushroom Open-Face Sandwich

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Recipe

 

Yield

6 servings

Prep

5 min

Cook

5 min

Ready

10 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 ½ cups mushrooms
fresh chopped
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2 teaspoons butter
melted
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1 large eggs
beaten
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1 teaspoon oregano
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1 cup cheddar cheese, very old, sharp
shredded
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6 slices rye bread
dark, toasted
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12 slices tomatoes
very thin slices
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1 x celery salt
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1 x parsley leaves
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Ingredients

Amount Measure Ingredient Features
355 ml mushrooms
fresh chopped
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1E+1 ml butter
melted
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1 large eggs
beaten
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5 ml oregano
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237 ml cheddar cheese, very old, sharp
shredded
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6 slices rye bread
dark, toasted
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12 slices tomatoes
very thin slices
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1 x celery salt
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1 x parsley leaves
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Directions

Sauté the mushrooms in the butter until tender.

Remove from the heat and stir in the egg and oregano.

Stir in the cheddar cheese.

Spread about 3 Tbls of the mixture on each slice of toast.

Top each slice with 2 slices of tomato and sprinkle with celery salt to taste.

Broil for 5 minutes, or until the cheese melts and the sandwich is thoroughly heated.

Garnish with the parsley and serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 61g (2.2 oz)
Amount per Serving
Calories 18147% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 58mg 19%
Sodium 349mg 15%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 8%
Sugars g
Protein 17g
Vitamin A 6% Vitamin C 0%
Calcium 17% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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