This delicious sandwich from Eating Well is gooey, cheesy, and even meaty, despite not having any actual meat in it. Instead, this Philly cheese "steak" is made with the always versatile portobello mushroom that when sliced into strips makes the ideal meat swap.
Portobello Philly Cheese Steak
1 large portobello mushroom, stem and gills removed, sliced into strips
1/4 red bell pepper, thinly sliced
1/2 tsp dried oregano
1/8 tsp freshly ground pepper
1 small garlic clove, minced
3/4 tsp gluten free flour
1 tbsp low sodium chicken broth, check for gluten
3/4 tsp gluten free soy sauce
2 fat free cheddar cheese slices
2 slices gluten free sandwich bread, toasted
1. Spray a medium skillet with nonstick spray and bring to medium high heat.
2. Add mushrooms, bell pepper, oregano and pepper to the skillet. Cook vegetables, stirring often, until they are softened, 5-6 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
3. Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce and bring to simmer.
4. Remove pan from heat, lay cheese slices on top of vegetables and cover. Let stand until cheese is melted, 2-3 minutes.
5. Use a spatula to transfer vegetables with cheese on top, to a piece of toasted bread. Top with remaining bread slice and enjoy.
Nutrition Information-- approximately 185 calories per serving