Philly-Style Mushroom and Cheese Melt with Peppers
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Ingredients
- 400 g portobello mushrooms
- 1 green pepper, sliced
- 1 onion, sliced
- 120 g mature cheddar, grated
- 8 sourdough bread
- 20 g butter
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 466 kcal
- Protein
- 18.7 g
- Carbohydrate
- 50.6 g
- of which sugars
- 6.3 g
- Fat
- 19.9 g
- of which saturates
- 10 g
- Fibre
- 5 g
- Salt
- 1.75 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a pan and cook the onion and green pepper for 7-8 minutes until softened.
- 2
Add the mushrooms and cook for 8-9 minutes until browned and any liquid has evaporated.
- 3
Butter the sourdough bread slices and toast lightly.
- 4
Pile the mushrooms and peppers onto half the bread, top with the mature cheddar, grill briefly until melted, then close the sandwiches with the remaining bread.
- 5
Serve hot.
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