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Ingredients
- 1 Tbsp. Extra Virgin Extra virgin olive oil
- 1 lrg Onion, thinly sliced
- 1 x Red Bell Pepper, Cut Into Thin, 2" Strips
- 2 x Garlic Cloves, chopped
- 4 lrg Portabella Mushrooms
- 1 Tbsp. Tamari Soy Sauce
- 8 slc Italian Bread
- 1 Tbsp. Chopped Fresh Parsley
Directions
- Heat oil in a large nonstick skillet over medium heat. Add in the onion and bell pepper and cook, stirring frequently, till vegetables are frim-tender, about 5-7 min. Add in garlic and cook, stirring 1 minute.
- Remove stems from mushroom caps. (The stems can be saved to make vegetable broth). Push the onion and red pepper to one side of the skillet and place the mushroom caps, right side up, in the skillet. Drizzle soy sauce over the mushroom caps and reduce heat to low. Cook mushrooms 2-3 min. Turn and cook mushrooms covered, 2-3 min.
- To serve, place a mushroom on each of 4 slices of bread. Top with some of the onion mix, sprinkle with parsley and top with remaining slices of bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 277g | |
| Recipe makes 4 servings | |
| Calories 446 | |
| Calories from Fat 53 | 12% |
| Total Fat 6.0g | 8% |
| Saturated Fat 1.15g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1065mg | 44% |
| Potassium 678mg | 19% |
| Total Carbs 81.79g | 22% |
| Dietary Fiber 5.5g | 18% |
| Sugars 7.29g | 5% |
| Protein 18.05g | 29% |
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