The plans Tuesday afternoon were for me to take the kids to swim class and finish making dinner afterwards but luckily, my husband decided to take the kids as I was hungry and tired. While I was working on dinner, I decided that I was too hungry to wait so I would make 'a little something'.
I could already smell the toasted onion rolls that I had gotten so the sandwich craving was in full force. I opened the fridge and saw the apples and mushrooms staring at me but knew I need more. I know....the cheddar, perfect.
Needless to say, I was full but managed to eat some veggies with the family once they arrived home.
2 Tablespoons olive oil
1 Organic Granny Smith Apple, sliced thin
1 Organic Portabella Mushroom Cap, sliced in half lengthwise (mine was thick)
2 slices reduced fat cheddar cheese
Dash of salt
2 dashes of garlic powder
1 Nature's Promise Toasted Onion Roll, sliced
1. Heat the oil in a pan over medium high heat, add the mushroom cap and lower heat to medium.
2. After 2 minutes or so, flip the caps over, sprinkle with salt and garlic powder and place the cheese on top. Cook 1-2 more minutes.
3. Place apples and mushrooms on roll, top and enjoy.