Ring-My-Bella Mushroom Sandwich
- Level: Easy
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Calories
- 263
- Total Fat
- 10.25 grams
- Sodium
- 786 milligrams
- Carbohydrates
- 32.5 grams
- Dietary Fiber
- 7.5 grams
- Protein
- 15.5 grams
- Sugar
- 7 grams
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
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
One 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
Directions
- 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!