Close
Cook Time:25 minsTotal Time:25 minsServings:4Yield:4 sandwichesJump to Nutrition Facts
Cook Time:25 minsTotal Time:25 minsServings:4Yield:4 sandwiches
Cook Time:25 mins
Cook Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Yield:4 sandwiches
Yield:
4 sandwiches
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2teaspoonsextra-virgin olive oil1mediumonion, sliced4 large portobello mushrooms, stems and gills removed (see Tip), sliced1largered bell pepper, thinly sliced2 tablespoons minced fresh oregano, or 2 teaspoons dried½teaspoonfreshly ground pepper1tablespoonall-purpose flour1/4 cup vegetable broth, or reduced-sodium chicken broth1tablespoonreduced-sodium soy sauce3ouncesthinly sliced reduced-fat provolone cheese4whole-wheat buns, split and toasted
Cook Mode(Keep screen awake)
Ingredients
2teaspoonsextra-virgin olive oil
1mediumonion, sliced
4 large portobello mushrooms, stems and gills removed (see Tip), sliced
1largered bell pepper, thinly sliced
2 tablespoons minced fresh oregano, or 2 teaspoons dried
½teaspoonfreshly ground pepper
1tablespoonall-purpose flour
1/4 cup vegetable broth, or reduced-sodium chicken broth
1tablespoonreduced-sodium soy sauce
3ouncesthinly sliced reduced-fat provolone cheese
4whole-wheat buns, split and toasted
DirectionsHeat 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.TipsTip: The dark gills found on the underside of a portobello are edible, but if you like you can scrape them off with a spoon.
Directions
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.TipsTip: The dark gills found on the underside of a portobello are edible, but if you like you can scrape them off with a spoon.
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.
Tips
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.
Rate ItPrint
Nutrition Facts(per serving)258Calories9gFat35gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
