"From EatingWell Magazine December 2005/January 2006"
extra virgin olive oil
portabella mushrooms, stems and gills removed
red bell pepper, thinly sliced
29.58 ml fresh oregano, minced or 9.85 ml
fresh ground pepper
reduced sodium soy sauce
reduced-fat provolone cheese, thinly sliced
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.
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Portobello "philly Cheese Steak" Sandwich (cont.)