Serve these gooey, cheesy sandwiches with tender-crisp steamed broccoli spears on the side.
- Portion size 4 servings
- Credits : Canadian Living Magazine: August 2004
In food processor, pulse mushrooms until largest pieces are size of peas.
In large shallow Dutch oven, heat oil over medium-high heat; fry mushrooms, onion and garlic, stirring often, until liquid is evaporated, about 8 minutes.
Add green pepper, chili powder, oregano, salt and pepper; fry until pepper is tender-crisp, about 3 minutes. Add tomatoes, tomato paste and sugar, mashing to break up; bring to boil. Reduce heat and simmer, uncovered, until mixture can mound firmly on spoon, about 15 minutes.
Meanwhile, cut rolls in half and toast. Spoon mushroom mixture onto bottom halves; top with cheese and remaining bun halves.
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Nutritional facts <b>Per serving:</b> about
- Sodium 967 mg
- Protein 14 g
- Calories 368.0
- Total fat 12 g
- Cholesterol 14 mg
- Saturated fat 4 g
- Total carbohydrate 57 g
- Iron 36.0
- Folate 21.0
- Calcium 26.0
- Vitamin A 25.0
- Vitamin C 83.0