• 4servings
  • 25minutes
  • 268calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B6, B9, B12, C, P
MineralsSelenium, Zinc, Copper, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 teaspoon(s) extra-virgin olive oil

  2. 1 medium onion , sliced

  3. 4 large portobello mushrooms , stems and gills removed, sliced (see Tips & Techniques)

  4. 1 large red bell pepper , thinly sliced

  5. 2 tablespoon(s) minced fresh oregano , or 2 teaspoons dried

  6. 1/2 teaspoon(s) freshly ground pepper

  7. 1 tablespoon(s) all-purpose flour

  8. 1/4 cup(s) vegetable broth

  9. 1 tablespoon(s) reduced-sodium soy sauce

  10. 3 ounce(s) thinly sliced reduced-fat provolone cheese

  11. 4 whole-wheat buns , split and toasted

Instructions Jump to Ingredients ↑

  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.


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