Portobello Cheesesteak

I’m turning into a sandwich lover! From the Cook This Not That series I’ve been doing I’m learning a couple of things. One thing is, they know how to make a great sandwich. This is the perfect vegetarian meal. I’m not a vegetarian, however if I was: portobello mushrooms would be a staple for me. This was so quick to throw together and the flavors blended together wonderfully. The serving size was great and I was full from the sandwich alone and not looking for something to eat along with it, or right after. The calories are right on point – perfect for lunch! The other thing I’m finding is the counter part of the recipes, what you don’t want to make, are extremely high in unnecessary calories. It’s unbelievable.

Source: Cook This Not That, David Zinczenko & Matt Goulding

Servings: 4
Cost per serving: $2.33

Calories: 340
Saturated fat: 6 grams
Sodium: 740 mg

1 tbsp. canola or olive oil
2 large portobello mushrooms, stems and gills removed, sliced
1 medium yellow onion, sliced
1 red bell pepper, sliced
1 tbsp. low-sodium soy sauce
1 tbsp. Worcestershire sauce
Salt and black pepper to taste
4 slices provolone
4 soft whole-wheat hoagie rolls, split and toasted

Heat 1/2 tbsp. oil in a large saute pan over medium-high heat. Add the portobello slices and cook, stirring occasionally, for about 5 minutes, until nicely caramelized. Transfer to a plate. Heat the remaining 1/2 tbsp. oil in the same pan. Add the onion and pepper and cook for about 5 minutes, until softened and beginning to brown. Return the mushrooms to the pan and stir in the soy sauce and Worcestershire. Cook for another 2 minutes, until the vegetables have absorbed most of the liquid. Remove from the heat and season with salt and pepper. Divide the vegetables into four piles in the pan and top each with a slice of cheese (the residual heat will help to melt it). Once the cheese has begun to melt, tuck the vegetable piles into the rolls.

Cook This instead of enjoying Cheesecake Factory Grilled Portobello on a Bun
Calories: 1377
Saturated fat: 22 grams
Sodium: 1362 mg

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