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Vegetable Bagel
Recipe Tip
Mushroom Magic
Using mushrooms in dishes can add texture and variety with few calories. That's good news for your waistline.
Source
Eat Up Slim Down Annual Recipes 2004 from Prevention® (2004) p. 241
  2 ratings : 2 reviews

Vegetable Bagel

Make this bagel sandwich for a veggie-packed lunch. From Prevention Healthy Cooking.
Prep Time:10 min
Start to Finish:15 min
makes:2 servings

1bagel, split
1tablespoon fat-free cream cheese
1/3cup thinly sliced cucumber
1/3cup finely chopped tomato
1portobello mushroom, thinly sliced
2slices fat-free Swiss cheese
1.Set oven control to broil. Place bagel on broiler pan rack. Broil bagel with top about 4 inches from heat 1 to 2 minutes or until lightly toasted.
2.Spread cream cheese on each half of bagel. Top each bagel half with cucumber, tomato, mushroom and a slice of cheese. Broil an additional 1 to 2 minutes or until the cheese is melted.

Nutritional Information
1 Serving: Calories 190 (Calories from Fat 10); Total Fat 1g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 580mg; Total Carbohydrate 32g (Dietary Fiber 2g, Sugars 7g); Protein 12g Percent Daily Value*: Vitamin A 15%; Vitamin C 4%; Calcium 20%; Iron 20% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Lean Meat Carbohydrate Choices: 2 
*Percent Daily Values are based on a 2,000 calorie diet.
MyPyramid Servings 2 oz-equivalents Grains, 1/2 c Dairy, 1/2 c Vegetables
©Copyright 2008, Rodale, Inc.

 
 
 
2 Reviews

 

delicious!
This recipe is my new staple for lunch. I can run home, stick it in the toaster, and have a delicious, healthy lunch that is the envy of the office.
Posted at 9:35 AM on July 16 2008 by jehovahslily ,

 

Really Good and Fast
I like this kind of recipe because you can start the process of making the bagel immediately and then you can work on the toppings while the bagel is toasting. I was surprised at how good it was, and I felt really good eating it. :) The swiss cheese made this awesome. I didn't even have tomatoes this time, because I was afraid of the whole tomato-salmonella thing going on right now, so I can't wait to try this again WITH tomatoes.
Posted at 10:02 AM on June 16 2008 by Melissa , Atlanta GA