Mushroom and red pepper sandwich
A flavour-packed breakfast sarnie to set you up for the day
- 10 minutes
- Makes 1
- 1 of 5 a day


Recipe by: World Cancer Research Fund
| Cancer and nutrition experts
Ingredients
- Light cooking oil spray
- ½ red pepper, sliced
- 40g chestnut mushrooms (or preferred type of mushrooms), sliced
- 2 slices wholemeal bread
- 10g reduced-fat spread
- Freshly ground black pepper (optional)
Method
- Coat a frying pan with spray oil and warm over a medium heat. Add the pepper with a splash of water (to prevent sticking) and cook, stirring regularly.
- When the pepper starts to soften, after about 5 minutes, add the mushrooms and cook for a further 4 minutes. Add more water as is necessary.
- Transfer the cooked vegetables onto some paper kitchen towel and pat dry.
- Add a thin layer of spread to each slice of bread, and fill with the mushrooms and pepper. Season with black pepper and enjoy!
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