Portobello Philly Cheese "Steak"

Ever since we got back from our honeymoon, my husband and I have been on a pretty strict workout/diet plan.  Because of my horrendous commute home from the office and 90-minute workout thereafter, I've been looking for quick, light, and above all, healthy recipes to whip together when we get home.  

We love mushrooms.  Ok, love might be an understatement.  So just by the title alone, this should have been a keeper... and it was!  A quick saute of mushrooms, onions, and bell pepper became a sweet and surprisingly hearty filling for a flatbread topped with a slice of cheese.  (Everything is better with cheese, right?!)

Not only were these quick, easy, and healthy, but they were totally satisfying, even without the meat.

Portobello Philly Cheese "Steak"

Portobello Philly Cheese "Steak"

What You Need:

• 2 tsp olive oil
• 1 medium onion, thinly sliced
• 4 large portobello caps, stems and gills removed, sliced
• 1 bell pepper, seeded and sliced
• 2 tsp dried oregano
• 1/2 tsp ground pepper
• 1 tbsp flour
• 1/4 cup reduced-sodium chicken broth
• 1 tbsp reduced-sodium soy sauce
• 4 slices reduced-fat provolone cheese
• 4 Flatout Foldit Flatbreads

How You Do It:

1. Preheat oven to 350*.
2. Heat oil in a large skillet.  Add onion and cook, stirring often until soft.
3. Add mushrooms, bell pepper, oregano, and pepper - cook, stirring often, until vegetables are to desired softness.
4. Reduce heat to low and sprinkle with flour.  Mix to coat vegetables.
5. Stir in broth and soy sauce and bring to a simmer until thickened.
6. Arrange flatbreads on baking sheet.   Top half of each flatbread with vegetable mixture and top with one slice of cheese.
7. Bake until cheese is melted.

Portobello Philly Cheese "Steak" recipe adapted from EatingWell.