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Open-Faced Mushroom, Tomato, and Goat-Cheese Sandwich

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    Source: www.tastebook.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1/2 teaspoon olive oil

    2. 1 cup thinly sliced onion , separated into rings

    3. 1 cup thinly sliced red bell pepper

    4. 1 (6-ounce) package portobello mushroom caps, thinly sliced

    5. 2 teaspoons red wine vinegar

    6. 1 teaspoon caper s

    7. 1/4 teaspoon salt

    8. 3 ounces goat cheese

    9. 3 slices sourdough bread , toasted

    10. 9 slices tomato

    Instructions Jump to Ingredients ↑

    1. Heat the oil in a large nonstick skillet coated with cooking spray over medium heat. Add onion and bell pepper; sauté 4 minutes. Add mushroom caps, and sauté 5 minutes or until tender. Remove pan from heat. Stir in the vinegar, capers, salt, and black pepper. Spread about 2 tablespoons cheese over each bread slice, and top each with 3 tomato slices and ⅔ cup mushroom mixture.

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