Mushroom and Provolone Patty Melts

Total: 40 minutes Yield: 4 servings (serving size: 1 sandwich) Calories:416 Fat:17.1g (sat 6.2g,mono 7.7g,poly 1.4g) Protein:30g Carbohydrate:34.3g Fiber:4.1g Cholesterol:42mg Iron:3.9mg Sodium:708mg Calcium:232mg

Mushroom and Provolone Patty Melts

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  • 1 pound ground sirloin

  • Cooking spray

  • 1 tablespoon olive oil

  • ¼ cup thinly sliced yellow onion

  • ⅛ teaspoon salt

  • ⅛ teaspoon black pepper

  • 1 (8-ounce) package sliced cremini mushrooms

  • 1½ teaspoons all-purpose flour

  • ¼ cup dark beer (such as porter)

  • 8 (1.1-ounce) slices rye bread

  • 4 (¾-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 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.


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