Portobello "philly Cheese Steak" Sandwich
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
favorite of 161 people 133 people want to try
|2 teaspoonsExtra-Virgin Olive Oil|
|1 mediumOnion; sliced|
|4 largeportobello mushrooms; stems and gills removed (see Tip), sliced|
|1 largered bell pepper; thinly sliced|
|2 tablespoonsfresh oregano; minced, or 2 teaspoons dried|
|1/2 teaspoonBlack Pepper; freshly ground|
|1 tablespoonAll-purpose flour|
|1/4 cupvegetable broth or reduced-sodium chicken broth|
|1 tablespoonReduced-sodium soy sauce|
|3 ouncesreduced-fat provolone cheese; thinly sliced|
|4 whole-wheat buns; split and toasted|
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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