Ring-My-Bella Mushroom Sandwich

Total Time:
25 min
10 min
15 min

1 serving

  • 1 large portabella mushroom, stem removed
  • 1 thick slice red onion, all rings intact
  • 1 teaspoon extra-virgin olive oil
  • 1/8 teaspoon salt
  • 2 dashes ground thyme
  • 1 stick light string cheese
  • 1 tablespoon fat-free mayonnaise
  • Dash cayenne pepper
  • 1 (100-calorie) flat sandwich bun
  • 1 teaspoon light whipped butter or light buttery spread, room temperature
  • 2 dashes garlic powder
  • 1 large slice tomato
  • 1/2 cup shredded lettuce
  • Coat the mushroom and onion with oil and sprinkle with salt and thyme, to taste.

  • Bring a grill pan (or large skillet) sprayed with nonstick spray to medium-high heat on the stove. Place the mushroom in the pan, round side down, along with the onion, side by side. Cook for 5 minutes without flipping.

  • Meanwhile, pull string cheese into pieces and set aside. Season the mayo with cayenne pepper, to taste; mix well and set aside.

  • Flip the mushroom and onion in the pan. Top the mushroom evenly with cheese, and cook for another 5 minutes, or until cheese and veggies have softened. Remove from the pan and set aside.

  • Split apart the bun and spread the inside of each half with butter. Sprinkle with garlic powder. Place the bun halves in the pan, still over medium-high heat, with the buttered sides down. (Alternatively, toast bun halves in a toaster oven.) Once warm and toasty, after 1 to 2 minutes, remove and plate with the buttered sides up.

  • Spread the buttered side of the bun's top half with mayo, and set aside. Place the mushroom on the bottom half of the bun; top with onion, tomato, and lettuce. Finish off your sandwich with the top half of the bun. Now CHEW!

  • PER SERVING (entire recipe): 263 calories, 10.25g fat, 786mg sodium, 32.5g carbs, 7.5g fiber, 7g sugars, 15.5g protein

View All

Cooking Tips
Loading review filters...