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Cheddar Mushroom Open-Face Sandwich

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Submitted by scarlett

YIELD

6 servings

PREP

5 min

COOK

5 min

READY

10 min

Ingredients

1 ½ 355
CUPS ML MUSHROOMS
fresh chopped *
2 1E+1
TEASPOONS ML BUTTER
melted
1 1
LARGE LARGE EGGS
beaten
1 5
TEASPOON ML OREGANO
1 237
6 6
SLICES SLICES RYE BREAD
dark, toasted
12 12
SLICES SLICES TOMATOES
very thin slices *
1 1
X X CELERY SALT *
1 1

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 181 47% 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?
Trans-fat Free
 

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