Portobello Philly Cheese Steak Sandwich
May. 29th, 2014 05:14 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
creative_cooksPortobello Philly Cheese Steak Sandwich
Makes 4 sandwiches.
2 teaspoons extra-virgin olive oil
1 medium onion, sliced
4 large Portobello mushrooms, stems and gills removed (see tip below), 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
1 tablespoon reduced-sodium soy sauce
3 ounces thinly sliced reduced-fat provolone cheese
4 whole-wheat 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.
Tip: The dark gills found on the underside of a Portobello are edible, but if you like you can scrape them off with a spoon.
Recipe Nutrition:
Per serving: 258 calories; 9 g fat (3 g sat, 3 g mono); 12 mg cholesterol; 35 g carbohydrate; 0 g added sugars; 12 g protein; 6 g fiber; 529 mg sodium; 708 mg potassium
Nutrition bonus: Vitamin C (94 percent daily value), Vitamin A (30 percent dv), Calcium (24 percent dv), Potassium (20 percent dv), Folate (16 percent dv).
2 carbohydrate servings
Exchanges: 2 starch, 1 vegetable, 1 high-fat meat
Makes 4 sandwiches.
2 teaspoons extra-virgin olive oil
1 medium onion, sliced
4 large Portobello mushrooms, stems and gills removed (see tip below), 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
1 tablespoon reduced-sodium soy sauce
3 ounces thinly sliced reduced-fat provolone cheese
4 whole-wheat 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.
Tip: The dark gills found on the underside of a Portobello are edible, but if you like you can scrape them off with a spoon.
Recipe Nutrition:
Per serving: 258 calories; 9 g fat (3 g sat, 3 g mono); 12 mg cholesterol; 35 g carbohydrate; 0 g added sugars; 12 g protein; 6 g fiber; 529 mg sodium; 708 mg potassium
Nutrition bonus: Vitamin C (94 percent daily value), Vitamin A (30 percent dv), Calcium (24 percent dv), Potassium (20 percent dv), Folate (16 percent dv).
2 carbohydrate servings
Exchanges: 2 starch, 1 vegetable, 1 high-fat meat
