Monday, January 31, 2011
Mushroom and Provolone Patty Melts
I was browsing through a cooking light magazine and came across this...boy did my mouth start watering! I think I will have to make these tonight along with some french fries with malt vinegar. My husband turned me on to malt vinegar on fries recently, and that could be very dangerous!!! I will have to work out twice as hard and twice as often to fend off all the extra calories because I can't just have a few of those. Then when I throw in something with sauted mushrooms, cheese, and rye bread....sigh, how am I going to ever lose any weight!!!
1 pound ground sirloin
1 tablespoon olive oil
1/4 cup thinly sliced yellow onion
1/8 teaspoon salt
1/8 teaspoon black pepper
1 (8-ounce) package sliced cremini mushrooms
1 1/2 teaspoons all-purpose flour
1/4 cup beef broth
8 (1.1-ounce) slices rye bread
4 (3/4-ounce) slices reduced-fat provolone cheese
1. Heat a large nonstick skillet over medium-high heat. Shape beef into 4 (4-inch) patties. Coat pan with cooking spray. Add patties; cook 4 minutes on each side or until done.
2. Heat oil in a medium skillet over medium-high heat. Add onion, salt, pepper, and mushrooms; sauté 3 minutes. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Stir in broth; cook 30 seconds or until thick. Remove from heat; keep warm.
3. When patties are done, remove from large skillet. Wipe pan clean; heat over medium-high heat. Coat 1 side of each bread slice with cooking spray. Place 4 bread slices, coated sides down, in pan. Top each with 1 patty, 1 cheese slice, and one-fourth of mushroom mixture. Top with remaining bread slices; coat with cooking spray. Cook 2 minutes on each side or until browned. Serve hot with those fries and malt vinegar and you have a meal fit for a king, and queen, and princes, and princesses...you get the picture! Enjoy!
Recipe and photo adapted from Cooking Light.