Portobello Cheese Steaks Recipe
Landing upon a good Portobello Cheese Steaks recipe is like winning in a lucky draw contest. Congratulations, you have just become a lucky winner now. If you have a lot of Vegetable on hand then Portobello Cheese Steaks is the recipe you should opt for. This compelling Portobello Cheese Steaks is the Main Dish of choice for a winning meal. Once you try out this Portobello Cheese Steaks recipe, don't forget to inform me what you think about it .
Ingredients
2 medium portobello mushrooms stems removed
2 tablespoons olive oil
2 medium yellow peppers, thinly sliced
1 jumbo sweet onion such as Vidalia or Walla Walla, thinly sliced
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 tablespoon balsamic vinegar
4 pocketless pitas
8 ounces part skim mozzarella cheese, 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.
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.
