Mushroom and Provolone Patty Melts

I liked these. I think D thought the mushrooms needed some more flavor. I think Beef Broth or Red Wine would do that. Or maybe more beer. Since we used an Imperial Porter, I was a little surprised the flavor wasn't bigger. But like I said, I liked these. We had with Fries with Garlic Mayo.

Mushroom and Provolone Patty Melts

Other Time: 40 minutes minutes
Yield: 4 servings (serving size: 1 sandwich)

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

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.

CALORIES 416 ; FAT 17.1g (sat 6.2g,mono 7.7g,poly 1.4g); CHOLESTEROL 42mg; CALCIUM 232mg; CARBOHYDRATE 34.3g; SODIUM 708mg; PROTEIN 30g; FIBER 4.1g; IRON 3.9mg

Cooking Light, OCTOBER 2010