4 portabella mushroom caps, stems and gills removed, cut into 1/2-inch strips
1/4 tsp dried thyme
1/4 tsp red pepper flakes
1 TBSP soy sauce
2 TBSP olive oil, divided
1 medium yellow onion, thinly sliced
1 green bell pepper, thinly sliced
salt & pepper
8 thin slices of provolone cheese
4 whole wheat hoagie rolls, lightly toasted
DIRECTIONS
Place the sliced mushrooms, thyme, red pepper flakes, soy sauce, and 1 TBSP of the olive oil in a bowl. Toss to combine and set aside.
Heat the remaining 1 TBSP of oil in a large non-stick pan over medium-high heat. Add the onions and peppers and cook, stirring occasionally, until lightly browned and softened, about 10 minutes. Transfer onions and peppers to a plate and set aside.
Wipe out the pan and return to the stove over medium-high heat. Add the mushrooms to the pan and cook, stirring occasionally, until browned and most of the liquid has evaporated, about 6 minutes.
Return the onions and peppers to the pan with the mushrooms and stir to combine. Season with salt and pepper to taste. Divide mixture between the hoagie rolls and top with the provolone cheese.
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