portobello sandwich

we eat a lot of mushrooms around here. in goulash, paninis, as the perfect ravioli filling, my all time favorite soup, and as a perfect meatless version of stuffed shells. it's no surprise that this take on a philly cheesesteak gone vegetarian is now added to my regular mushroom line up.

no, it doesn't taste exactly the same as a beef sandwich, but what do you expect from a vegetable? let's just say it filled the two of us up perfectly on its own. and it's quick and foolproof. the perfect weeknight dinner.

portobello sandwich
adapted from eating well
20 minutes, makes 2 sandwiches

1 onion, sliced
2 large portobello mushrooms
1 bell pepper, sliced
1 teaspoon dried oregano
1 tablespoon flour
1/4 cup chicken or vegetable broth
1 tablespoon soy sauce
4 slices provolone cheese
1/2 loaf of soft italian bread
olive oil, salt & pepper

1. coat the bottom of a large skillet with olive oil and place over medium high heat. add the onion and cook until soft, 2 to 3 minutes. while the onion is cooking, prep the mushrooms by removing the gills on the underside of the mushroom with a spoon and then slice them.
2. add the mushrooms, bell pepper, and oregano to the onions and season with salt and pepper. cook until the vegetables are softened, about 8 to 10 minutes.
3. reduce heat to low and sprinkle the flour over the vegetables. stir well to coat.
4. add the broth and soy sauce and mix well. continue cooking, stirring frequently, until the sauce thickens.
5. turn the heat down to low and lay the cheese over the vegetables. cover until the cheese melts.
6. using a spatula, scoop the vegetable mixture onto the italian bread.