Mushroom and Provolone Patty Melts

By CookinCarla

Cooking Light/OCTOBER 2010
Calories: 416
Fat: 17.1g
Saturated fat: 6.2g
Monounsaturated fat: 7.7g
Polyunsaturated fat: 1.4g
Protein: 30g
Carbohydrate: 34.3g
Fiber: 4.1g
Cholesterol: 42mg
Iron: 3.9mg
Sodium: 708mg
Calcium: 232mg

Ingredients

• 1 pound ground sirloin
• Cooking spray
• 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 dark beer (such as porter)
• 8 (1.1-ounce) slices rye bread
• 4 (3/4-ounce) slices reduced-fat provolone cheese

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

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 beer; 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.