Portobello "Philly Cheesesteak"

So as much as I hate to admit it, yes, I am a Philly girl born and raised - well, South Jersey... but close enough.  While that may not have influenced my sports preferences (GO YANKEES), it sure did influence my taste in food.  That's why when I saw a recipe on Eating Well's website for a Portobello Mushroom Cheese Steak I had to try it!  Friends, it did not disappoint.  The only thing better is a nice ole steak from Pat's in Philly.  

This was Slightly Adapted From Eating Well: "A vegetarian's version of Philly's famous cheese steaks."

The picture really does not do it justice... YUMMY

Ingredients

• 3/4 bell pepper, thinly sliced
• 2 portobello mushrooms, sliced (gills and stem removed*)
• 1 small onion, sliced
• 1 tsp olive oil
• 1 tsp ground oregano (1 tablespoon if using fresh)
• 1/4 tsp pepper
• 1/2 Tbsp whole-grain wheat flour
• 1/3 cup vegetable broth
• 1/2 Tbsp low-sodium soy sauce
• 1 1/2 oz reduced fat provolone cheese (preferably use the thin slices, but can use shredded)
• 2 Whole Wheat Rolls, split and toasted

Directions

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.
3. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes.
4. Divide the mixture into 2 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.

*To remove the gills from the underside of the mushroom, use a spoon to scrape them off (FYI - the gills are edible, but removed in this recipe).

**Lesson learned: scrape gently otherwise you will scrap half your mushroom off.  Sad lesson.