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LOCATION: Recipes >> Vegetarian >> Mushroom Reuben

Print this Recipe    Mushroom Reuben

Mushroom & Onion Reubens

8 ounces sliced fresh mushrooms
1 cup onion, thinly sliced rings
2 cups sauerkraut, rinsed and well-drained
8 slices pumpernickel bread
3 tablespoons sweet hot mustard
4 1-oz slices Swiss cheese

Spray a 10-inch nonstick skillet with nonstick cooking spray. Add
mushrooms and onion. Cook and stir over medium-high heat until
mushrooms are tender and onions are slightly browned.

Reduce heat to low. Add sauerkraut. Cook 3 to 4 minutes or until
sauerkraut is thoroughly heated, stirring occasionally.

Place bread slices on an ungreased cookie sheet. Broil 4 to 6
inches from heat for 1 to 2 minutes or until bread is toasted on
one side.

Spread mustard on toasted side of 4 bread slices. Top each with
one-fourth of the sauerkraut mixture, 1 slice of cheese, and a
bread slice, toasted side down. Return sandwiches to cookie sheet.

Broil an additional 1 to 2 minutes each or until bread is crisp
and cheese is melted.

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