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1
Lightly spray a large skillet, roasting pan, and roasting rack with cooking spray.
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2
Pour the broth and oil into the skillet, swirling to coat the bottom.
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3
Cook the onions and bell pepper over medium-high heat for about 2 minutes, stirring occasionally.
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4
Reduce the heat to medium and cook until the onions are quite limp and beginning to brown, about 10 minutes, stirring occasionally.
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5
Meanwhile, preheat the broiler.
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6
In a small bowl, whisk together the brown sugar, vinegar, lemon juice, basil, and red pepper flakes until the sugar dissolves.
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7
Lightly brush both sides of the mushrooms with part of the mixture, reserving the remaining mixture.
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8
Broil the mushrooms on the roasting rack about 4 inches from the heat for 5 minutes on each side, or until they darken and begin to shrivel.
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9
When the onions are beginning to brown, stir in the remaining brown sugar mixture.
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10
Bring to a boil over medium heat and boil until the onions are coated and no liquid remains.
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11
Slice the bread in half lengthwise, then into quarters crosswise (8 pieces total).
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12
Cut the mushrooms into 3/4-inch slices.
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13
Spread the onion mixture over 4 pieces of the bread.
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14
Add the mushrooms, then the provolone.
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15
Top with the remaining bread and serve, or put the open sandwiches and remaining bread on the roasting rack used for the mushrooms and broil for 1 minute, or until the provolone melts and the bread is toasted.
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16
If youre watching your sodium intake, use half as much bread as the recipe calls for and serve this sandwich open-face.
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17
Youll need knives and forks.
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18
(Per Serving)
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19
Calories: 287
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20
Total Fat: 6.0g
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21
Saturated: 3.0g
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22
Trans: 0.0g
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23
Polyunsaturated: 1.0g
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24
Monounsaturated: 1.5g
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25
Cholesterol: 10mg
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26
Sodium: 501mg
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27
Carbohydrates: 47g
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28
Fiber: 3g
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29
Sugars: 12g
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30
Protein: 12g
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31
Dietary Exchanges
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32
2 1/2 Starch
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33
2 Vegetable
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34
1/2 Medium-Fat Meat
