Mushroom Pear Melts

Lunch

I really like mushrooms with cheese. Add pears, broil away, and you have got a scrumptious open-faced sandwich. Serve with a salad and fruity tea.

Average Rating: 5

TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.

Ingredients

2 tablespoons butter
4 cups sliced fresh shiitake or baby portobello mushrooms (about 10 ounces)
1/2 teaspoon salt
1/4 teaspoon pepper
8 slices whole wheat bread, toasted
2 large ripe Bosc pears, thinly sliced
8 slices provolone cheese

Instructions

1. Preheat broiler. In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 5-7 minutes. Stir in salt and pepper.
2. Place toast slices on a rack of a broiler pan. Top with mushrooms; layer with pears and cheese. Broil 3-4 in. from heat until cheese is lightly browned, 2-3 minutes.

Nutrition Facts

2 open-faced sandwiches: 421 calories, 20g fat (11g saturated fat), 45mg cholesterol, 883mg sodium, 46g carbohydrate (15g sugars, 9g fiber), 19g protein.