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Mushroom Bagel

Vegetarian Times Issue: April 1, 2004   p.70

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.

Directions

  1. Preheat oven to 375F. Cover baking sheet with foil, and set aside.
  2. 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.
  3. Bake on cookie sheet for 8 to 10 minutes, or until cheese melts. Garnish with parsley, and serve.

Member Rating: 1111

ingredient list

SERVES 1

  • 1 tsp. extra virgin olive oil
  • 1 cup chopped fresh portobello mushrooms
  • 1 small onion, chopped
  • 1/4 tsp. dried thyme
  • Pinch salt
  • 1 bagel, halved
  • 2 slices low-fat Swiss or soy cheese
  • 2 sprigs parsley as garnish

Nutritional Information

Per Serving:

Calories 540
Protein 33g
Total fat 14g
Saturated fat 5g
Carbs 69g
Cholesterol 20mg
Sodium 1010mg
Fiber 5g
Sugars 4g
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