Portobello Mushroom Philly Cheesesteak

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SKU:
Prbetlechsw
Weight:
1.00 LBS

Portobello Mushroom Philly Cheesesteak

Yield: 6 Sandwiches | Serving Size: 1 Sandwich | Calories: 199 | Total Fat: 7 g | Saturated Fat: 1 g | Trans Fat: 0 g | Carbohydrates 30 g | Fiber: 4 g | Sugar: 5 g | Protein: 7 g | Cholesterol: 0 mg | Sodium: 402 mg | SmartPoints (Freestyle): 5 |

Ingredients

  • 2 tablespoons olive oil
  • 4 cups mushrooms , stems removed, and sliced into strips (Portobella mushrooms work great!)
  • 1 small green bell pepper, sliced thin
  • 1 small red bell pepper, sliced thing
  • 1 red onion, sliced thin
  • 2 cloves garlic
  • 2 cups baby spinach
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup low sodium vegetable broth
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons dried oregano
  • 1 tablespoon soy sauce
  • 1 teaspoon Worcestershire sauce (optional)
  • 6 whole wheat crusty sub buns
 

Instructions

  1. In a large skillet, heat the olive oil. Once hot, add the mushrooms, bell peppers, onion, and garlic. Cook until the vegetables are very soft, about 8 to 10 minutes.
  2. Stir in the spinach, parsley, broth, salt, pepper, and oregano. Bring to a simmer and cook until the spinach is wilted and most of the liquid is absorbed, stirring often. Stir in the Worcestershire sauce (if using) and the soy sauce.
  3. Create a pocket in the buns and spoon the hot filling inside. Serve hot and enjoy!