Portobello Mushroom Cheesesteak
Unfortunately, I can’t take any credit at all for this recipe post. For one thing, it’s not my recipe. One of my favorite bloggers over at Oh My Veggies posted it- and if you don’t follow her, you should! So, I saw this one and sent it to Brody immediately. We were going to make it together, but it didn’t happen. Since he’s an amazing cook without me, he made it for himself and took pictures for this little blog while he was at it… and guys… you are in for a treat.
How good does that look?!
He made a few changes to the original recipes so here’s how you make it!
—
Ingredients
1 portobello mushroom, sliced
1/2 green pepper, sliced
1/2 onion, sliced
2 large slices of provolone cheese
French bread or a sub roll
2 Tbsp vermouth
salt and pepper
olive oil
Toast the whatever bread you are using on a pan with a little bit of olive oil or butter. Cover for a minute if you don’t want it to get too crispy.
Set aside. Slice your mushrooms, peppers, and onions.
Add the mushrooms to your pan with olive oil. Season with salt and pepper.
Add vermouth and cook until all of it is absorbed in the mushrooms.
Set the mushrooms aside.
Now saute the peppers and onions.
Once they have softened, add the mushrooms back in.
Once the vegetables are all as tender as you like them, top with provolone cheese.
Top the cheese with the bread.
Cover the pan to encourage the cheese to melt.
Mmmm… melty cheese!!
Use the bread to gather all of that goodness.
Ooooh yeahhh.
Do you think anyone will miss the meat?
I don’t.
