Portobello Mushroom Philly

Hello virtual world. I am back after a brief hiatus. In that time I have started culinary school and have a TON of recipes that I have to share with you, but until I can get them all typed up I hope I can satisfy you with this cheap and easy recipe.

The Recipe:

Portobello Mushroom Philly

Ingredients

• 2 teaspoons extra-virgin olive oil
• 1 medium onion, sliced
• 4 large portobello mushrooms, stems and gills removed (see Tip), 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

PREPARATION

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. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes.
3. 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 & NOTES
The dark gills found on the underside of a portobello are edible, but if you like you can scrape them off with a spoon.

I made enough just for one sandwich and it was amazing!  Really didn't' need any sides for this as it is very filling.  I would suggest to not only clean the dirt from the mushroom, but take off the gill and the top layer of the mushroom.  It's easily peeled off, so don't sweat this step too much.  Hope you enjoy this recipe and look out for a huge uploading of new recipes!

Until then...

Happy Snacking!