Prep 5 mins
Cook 20 mins
From EatingWell Magazine December 2005/January 2006
- 2 teaspoons extra virgin olive oil
- 1 medium onion, sliced
- 4 large portabella mushrooms, stems and gills removed (optional)
- 1 large red bell pepper, thinly sliced
- 2 tablespoons fresh oregano, minced or 2 teaspoons dried oregano
- 1⁄2 teaspoon fresh ground pepper
- 1 tablespoon all-purpose flour
- 1⁄4 cup vegetable broth
- 1 tablespoon reduced sodium soy sauce
- 3 ounces reduced-fat provolone cheese, thinly sliced
- 4 whole grain buns, split and toasted
- 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.
- 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.
- 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.
My girlfriend and her daughter made this as our meatless Monday alternative meal and they knocked it out of the park! Toast the roll for authentic Philly taste. Magnifico.
Really quick, tasty and satisfying. I must admit, I buttered the bun. I think I might add just a few drops of balsamic vinegar to brighten up next time or maybe a little garlic.Thanks for sharing the recipe.
This is really good. I didn't have the soy sauce and it was still great. I also sliced the mushrooms. Everyone loved it.