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Originally shared on the web 11/10/2016

1 c. sliced baby portabella mushrooms
1/4 c. olive oil
1 loaf ciabatta bread, halved horizontally
8-oz. jar whole roasted red peppers, drained
1-1/2 t. Italian seasoning
1 c. shredded Fontina cheese

In a skillet over medium heat, sauté mushrooms in olive oil until tender. Place bread halves on an ungreased baking sheet. On one bread half, layer peppers, mushrooms and Italian seasoning. Top both halves evenly with cheese. Broil until lightly golden. Assemble sandwich and cut into 4 pieces. Makes 4 servings.

Nutrition Per Serving: 470 calories, 22g total fat, 7g sat fat, 31mg cholesterol, 938mg sodium, 52g carbohydrate, 2g fiber, 15g protein