Vary the taste of this open-faced bagel sandwich by experimenting with different varieties of mushrooms and cheeses. Adapted from The Bagel Bible: For Bagel Lovers, the Complete Guide to Great Noshing.
1 tsp. extra virgin olive oil
1 cup chopped fresh portobello mushrooms
1 small onion, chopped
¼ tsp. dried thyme
1 bagel, halved
2 slices low-fat Swiss or soy cheese
2 sprigs parsley as garnish
- Preheat oven to 375F. Cover baking sheet with foil, and set aside.
- Heat oil in skillet over medium heat, and saut8E mushrooms and onion for 5 minutes, or until golden. Stir in thyme and salt. Spoon mixture onto bagel halves, and top each with a slice of cheese.
- Bake on cookie sheet for 8 to 10 minutes, or until cheese melts. Garnish with parsley, and serve.