Peppercorn Mushroom Melt
Recipe Type:
Vegetarian
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
8.83 oz
Mushrooms
1.06 oz
butter
1.77 oz
onion
2 cloves
garlic
2 tsp
Black Peppercorns
0.71 oz
flour
8.45 fl oz
vegetable broth
3.38 fl oz
milk
5.30 oz
Cheddar Cheese
8 slices
bread
Directions
Step 1
Slice the mushrooms, onion, and garlic.
Step 2
Melt butter in a pan and sauté the mushrooms, onion, and garlic until tender.
Step 3
Crush the black peppercorns and add them to the pan.
Step 4
Sprinkle flour over the mushrooms and stir to coat.
Step 5
Pour vegetable broth and milk into the pan and stir until the sauce thickens.
Step 6
Preheat the oven to 180°C (350°F).
Step 7
Place the bread slices on a baking sheet and toast in the oven until golden brown.
Step 8
Spread the peppercorn mushroom mixture onto the toasted bread slices.
Step 9
Top with grated cheddar cheese.
Step 10
Place the sandwiches back in the oven until the cheese melts.
Step 11
Serve the Peppercorn Mushroom Melts hot.
Nutrition Facts
Fat:
15 g
(135
kcal)
Protein:
10 g
(40
kcal)
Carbohydrates:
20 g
(80
kcal)
| Calories | 11.025 kcal | 0.55% |
| Vitamin A | 6.615 IU | 0.74% |
| Monounsaturated Fat | 0.441 g | 0% |
| Saturated Fat | 0.3528 g | 0.32% |
| Fat | 0.6615 g | 0.47% |
| Carbohydrates | 0.882 g | 0.18% |
| Sodium | 13.23 mg | 2.65% |
| Fibers | 0.1323 g | 0.35% |
| Sugars | 0.2205 g | 0% |
| Protein | 0.441 g | 0.52% |
| Vitamin C | 0.2205 mg | 0.25% |
| Calcium | 8.82 mg | 1.76% |
| Iron | 0.0882 mg | 0.02% |
| Potassium | 11.025 mg | 2.21% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0.882 mg | 0% |
| Lactose | 0.2205 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0.0441 mcg | 1.84% |
| Vitamin E | 0.0882 mg | 0.59% |
| Zinc | 0.0441 mg | 0.01% |
| Selenium | 0.2205 mcg | 0.04% |
| Vitamin D | 0.0882 mcg | 0.59% |
Recipe Attributes
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