Need Recipe Portobello Philly Cheese Steak Sandwich

[Guest guest]

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Portobello " Philly Cheese Steak " Sandwich

2 teaspoons extra-virgin olive oil

1 medium onion, sliced

4 large portobello mushrooms, stems and gills removed (see Tip), sliced

1 large red bell pepper, thinly sliced

2 tablespoons minced fresh oregano or 2 teaspoons dried

1/2 teaspoon freshly ground pepper

1 tablespoon all-purpose flour

1/4 cup vegetable broth or reduced-sodium chicken broth

1 tablespoon reduced-sodium soy sauce

3 ounces thinly sliced reduced-fat provolone cheese

4 whole-wheat buns, split and toasted

 

 

 

 

 

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.

 

Yield: 4 sandwiches

Active Time: 25 minutes

Total Time: 25 minutes

Ease of preparation: Easy

 

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. Nutrition bonus: Vitamin C (140% daily value), Selenium (49%

dv), Vitamin A (30% dv), Calcium (25% dv), Potassium (20% dv),

Magnesium (16% dv).

 

Source: EatingWell Make It Tonight

Formatted by Chupa Babi in MC: 12.01.06

 

CooksNote: The dark gills found on the underside of a portobello are

edible, but if you like you can scrape them off with a spoon.

 

Cheese steaks are a Philadelphia tradition: thin slices from a rich

and very fatty slab of beef, fried up and topped with a heavy cheese

sauce. We've cut down on the fat considerably—but not on the taste.

All it needs is a cold beer or a glass of pinot noir on the side. Make

this vegetarian by using vegetable broth in place of chicken stock.

 

 

 

 

 

 

[Guest guest]

Thanks all... I told my parents about this recipe and they're dying to try it! I

made it once and it is fantastic. This time I'm writing it on a recipe card and

putting it in my recipe box. Someone might well be harmed for losing anything in

there.

 

 

 

glpveg4life wrote: @@@@@

Portobello " Philly Cheese Steak " Sandwich

2 teaspoons extra-virgin olive oil

1 medium onion, sliced

4 large portobello mushrooms, stems and gills removed (see Tip), sliced

1 large red bell pepper, thinly sliced

2 tablespoons minced fresh oregano or 2 teaspoons dried

1/2 teaspoon freshly ground pepper

1 tablespoon all-purpose flour

1/4 cup vegetable broth or reduced-sodium chicken broth

1 tablespoon reduced-sodium soy sauce

3 ounces thinly sliced reduced-fat provolone cheese

4 whole-wheat buns, split and toasted

 

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.

 

Yield: 4 sandwiches

Active Time: 25 minutes

Total Time: 25 minutes

Ease of preparation: Easy

 

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. Nutrition bonus: Vitamin C (140% daily value), Selenium (49%

dv), Vitamin A (30% dv), Calcium (25% dv), Potassium (20% dv),

Magnesium (16% dv).

 

Source: EatingWell Make It Tonight

Formatted by Chupa Babi in MC: 12.01.06

 

CooksNote: The dark gills found on the underside of a portobello are

edible, but if you like you can scrape them off with a spoon.

 

Cheese steaks are a Philadelphia tradition: thin slices from a rich

and very fatty slab of beef, fried up and topped with a heavy cheese

sauce. We've cut down on the fat considerably—but not on the taste.

All it needs is a cold beer or a glass of pinot noir on the side. Make

this vegetarian by using vegetable broth in place of chicken stock.

 

[Guest guest]

Sounds yummy or maybe I am just hungry.

 

Happy holidays,

 

M.A.

 

glpveg4life wrote:

@@@@@

Portobello " Philly Cheese Steak " Sandwich

2 teaspoons extra-virgin olive oil

1 medium onion, sliced

4 large portobello mushrooms, stems and gills removed (see Tip), sliced

1 large red bell pepper, thinly sliced

2 tablespoons minced fresh oregano or 2 teaspoons dried

1/2 teaspoon freshly ground pepper

1 tablespoon all-purpose flour

1/4 cup vegetable broth or reduced-sodium chicken broth

1 tablespoon reduced-sodium soy sauce

3 ounces thinly sliced reduced-fat provolone cheese

4 whole-wheat buns, split and toasted

 

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.

 

Yield: 4 sandwiches

Active Time: 25 minutes

Total Time: 25 minutes

Ease of preparation: Easy

 

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. Nutrition bonus: Vitamin C (140% daily value), Selenium (49%

dv), Vitamin A (30% dv), Calcium (25% dv), Potassium (20% dv),

Magnesium (16% dv).

 

Source: EatingWell Make It Tonight

Formatted by Chupa Babi in MC: 12.01.06

 

CooksNote: The dark gills found on the underside of a portobello are

edible, but if you like you can scrape them off with a spoon.

 

Cheese steaks are a Philadelphia tradition: thin slices from a rich

and very fatty slab of beef, fried up and topped with a heavy cheese

sauce. We've cut down on the fat considerably—but not on the taste.

All it needs is a cold beer or a glass of pinot noir on the side. Make

this vegetarian by using vegetable broth in place of chicken stock.

 

 

[Guest guest]

Ooh, do try it. I made it earlier and it is fantastic. Of course being hungry

could make it sound even better. Yesterday at about 3:00 I still hadn't eaten

anything, and I was half tempted to eat some napkins I had in the car.

 

 

 

MaryAnne Crites <suzyq_26201 wrote:

Sounds yummy or maybe I am just hungry.

 

Happy holidays,

 

M.A.

 

glpveg4life wrote:

@@@@@

Portobello " Philly Cheese Steak " Sandwich

2 teaspoons extra-virgin olive oil

1 medium onion, sliced

4 large portobello mushrooms, stems and gills removed (see Tip), sliced

1 large red bell pepper, thinly sliced

2 tablespoons minced fresh oregano or 2 teaspoons dried

1/2 teaspoon freshly ground pepper

1 tablespoon all-purpose flour

1/4 cup vegetable broth or reduced-sodium chicken broth

1 tablespoon reduced-sodium soy sauce

3 ounces thinly sliced reduced-fat provolone cheese

4 whole-wheat buns, split and toasted

 

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.

 

Yield: 4 sandwiches

Active Time: 25 minutes

Total Time: 25 minutes

Ease of preparation: Easy

 

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. Nutrition bonus: Vitamin C (140% daily value), Selenium (49%

dv), Vitamin A (30% dv), Calcium (25% dv), Potassium (20% dv),

Magnesium (16% dv).

 

Source: EatingWell Make It Tonight

Formatted by Chupa Babi in MC: 12.01.06

 

CooksNote: The dark gills found on the underside of a portobello are

edible, but if you like you can scrape them off with a spoon.

 

Cheese steaks are a Philadelphia tradition: thin slices from a rich

and very fatty slab of beef, fried up and topped with a heavy cheese

sauce. We've cut down on the fat considerably—but not on the taste.

All it needs is a cold beer or a glass of pinot noir on the side. Make

this vegetarian by using vegetable broth in place of chicken stock.