This is a beautiful vegetarian sandwich but one would never miss that there is no meat! The veggies tasted so good as they were fresh and I used fresh oregano too! Ted really seemed to enjoy and ate all of his so I know he liked it too. I enjoyed the fresh melted mozzarella cheese! All this yum was 258 calories! Enjoy!
Serves 4 Takes about 25 minutes to prepare
- 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
- 1Heat 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.
- 2Reduce 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.
- 3Divide 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.
- 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.
- Serving size: 1 bun and 3/4 cup vegetable mixture
- Per serving: 258 calories; 8 g fat(3 g sat); 6 g fiber; 35 g carbohydrates; 12 g protein; 64 mcg folate; 12 mg cholesterol; 8 g sugars; 0 g added sugars; 1439 IU vitamin A; 57 mg vitamin C; 234 mg calcium; 2 mg iron; 537 mg sodium; 708 mg potassium