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Mushroom Bagel

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.

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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.

Servings
1

Ingredients

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

Preparation

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.

Nutrition Information

  • Calories 540
  • Carbohydrate Content 69 g
  • Cholesterol Content 20 mg
  • Fat Content 14 g
  • Fiber Content 5 g
  • Protein Content 33 g
  • Saturated Fat Content 5 g
  • Sodium Content 1010 mg
  • Sugar Content 4 g