Portobello Cheese Steaks Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CourseMethod
DishMain Ingredient
Interest Group

Ingredients

 2 medium portobello mushrooms stems removed
 Olive oil2 Tablespoon
 2 medium yellow peppers, thinly sliced
 1 jumbo sweet onion such as Vidalia or Walla Walla, thinly sliced
 Salt1/2 Teaspoon
 1/4 teaspoon coarsely ground black pepper
 Balsamic vinegar1 Tablespoon
 4 pocketless pitas
 Part skim mozzarella cheese8 Ounce, shredded

Directions

Preheat oven to 400°F.
Heat nonstick 12 inch skillet over medium high heat until hot.
Brush both sides of mushrooms using 1 tablespoon olive oil.
Add mushrooms to skillet and cook 5 minutes on each side or until tender and lightly browned.
Transfer mushrooms to cutting board and cut into 14 inch thick slices; set aside.
In same skillet, heat remaining 1 tablespoon olive oil over medium heat until hot.
Add yellow peppers, onion, salt, black pepper, and 2 tablespoons water; cook until vegetables are tender and golden, about 15 minutes, stirring frequently.
Stir in balsamic vinegar; remove skillet from heat.
Gently stir in sliced portobellos.
Meanwhile, place pitas on large cookie sheet; sprinkle with mozzarella cheese.
Heat pitas 5 minutes or until cheese melts.
Roll each pita into a cone; tightly wrap bottom half of each with kitchen parchment or foil to help hold its shape and prevent leakage.
Fill pita cones with warm mushroom mixture.
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