1/2 Photos of Diane's Low Fat Mushroom Sandwiches and Sauce
Artsy Chef's Note:
You have to be a mushroom lover for this one. This creamy mushroom filling can also be used as a topping for your favorite pasta, wrapped in lasagna noodles, or placed between tortillas. You can also add ham, dried beef, etc., for more flavor. You can also cook these in a sandwich maker, toaster oven, or pannini pan. I buy presliced mushrooms, so prep is really quick. They can be made with any mushroom but are really good if a mixture of button, wild, porcini, or whatever, mushrooms are used.
My Private Note
Units: US | Metric
- 1Preheat oven to 400°F.
- 2If desired, remove crusts from bread, trimming to make the slices into squares.
- 3Saute mushroom, onions, and garlic until tender and brown. If desired, saute in 2 T butter.
- 4Add cream cheese, salt and pepper to taste, stirring until mixture is smooth. You can also add any additional ingredients like dried beef or ham at this point.
- 5Lightly spray or butter one side of each slice of bread. Place 1/2 the butter bread face down on cookie sheet. Spread about 2 T of filling on unbuttered side of bread. Top with second slice of bread butter side up.
- 6Cut each one into the size you want for serving (whole, half, or quarters). It is better to do this before they get crispy as it is less messy and easier.
- 7Bake in preheated oven for about 8 minutes. Turn over and bake an additional 5 minutes.
- 8These can be wrapped and frozen for up to 4 months.
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Nutritional Facts for Diane's Low Fat Mushroom Sandwiches and Sauce
Serving Size: 1 (1306 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 307.3
- Calories from Fat 170
- Total Fat 18.9 g
- Saturated Fat 11.2 g
- Cholesterol 49.3 mg
- Sodium 475.5 mg
- Total Carbohydrate 28.3 g
- Dietary Fiber 1.7 g
- Sugars 3.3 g
- Protein 7.1 g