Portobello "philly Cheese Steak" Sandwich
Recipes » Main Dish » Sandwiches and Wraps
NUTRITION INFORMATION: Per serving: 268 calories; 10 g fat (4 g sat, 4 g mono); 15 mg cholesterol; 35 g carbohydrate; 13 g protein; 7 g fiber; 561 mg sodium; 707 mg potassium.
Nutrition bonus: Vitamin C (140% daily value), Selenium (49% dv), Vitamin A (30% dv), Calcium (25% dv), Potassium (20% dv), Magnesium (16% dv).
2 Carbohydrate Servings
Exchanges: 2 starch, 1 vegetable, 1 high-fat meat
"To remove the gills gently scrape with the side of a small spoon.I cooked the mushrooms a little bit longer, and put the lid so they would be softer and much easier to eat as sandwiches. I added a little rosemary too.
Very delicious - I will make again!" - CaseyShively
Yield: 4 Ready in 45 minutes
Cuisine: AmericanMain Ingredient: Mushrooms
100% would make again (reviews)
favorite of 161
people 133 people 
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Notes Portobello "philly Cheese Steak" Sandwich Preparation
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.
2. Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes.
3. Divide the mixture into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.
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Portobello "philly Cheese Steak" Sandwich Reviews
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Great recipe, easy to make. I found that the cheese melted fine when put on after putting the mixture in the bun (this is also good served open faced), and that made it easier to get it out of the pan. I may use Worcestershire instead of soy sauce next time.
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I make this sandwich constantly. It's really easy, fast and extremely tasty.
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To remove the gills gently scrape with the side of a small spoon.
I cooked the mushrooms a little bit longer, and put the lid so they would be softer and much easier to eat as sandwiches. I added a little rosemary too. Very delicious - I will make again! |
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The tip for removing the gills from the mushrooms was not included with the recipe, other then that they were very good. We will definately make this again
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[I posted this recipe.] |
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%3b+15+mg+cholesterol%3b+35+g+carbohydrate%3b+13+g+protein%3b+7+g+fiber%3b+561+mg+sodium%3b+707+mg+potassium.%0d%0a%0d%0aNutrition+bonus%3a+Vitamin+C+(140%25+daily+value)%2c+Selenium+(49%25+dv)%2c+Vitamin+A+(30%25+dv)%2c+Calcium+(25%25+dv)%2c+Potassium+(20%25+dv)%2c+Magnesium+(16%25+dv).%0d%0a%0d%0a2+Carbohydrate+Servings%0d%0a%0d%0aExchanges%3a+2+starch%2c+1+vegetable%2c+1+high-fat+meat+)
