Sliced portobello mushrooms replace the traditional beef in this veggie version of the Philly favorite. This is one of many quick, healthy, delicious recipes you’ll find at Discovery Health’s National Body Challenge – a free fitness and weight-loss community with all kinds of cool tools to help you shed those pounds – Check it out!
Ingredients
2 teaspoons extra-virgin olive oil
1 medium onion, sliced
4 large portobello mushrooms, stems and gills removed, 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
Instructions
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.
Nutritional Information
Servings Per Recipe: 4 sandwiches
Amount Per Serving:
Calories 268
Total Fat 10g
Saturated Fat 4g
Cholesterol 15mg
Sodium 561mg
Total Carbs 35g
Dietary Fiber 7g
Protein 13g
[Reprinted with permission]