2 tsp Extra-Virgin Olive oil
1 medium onion (sliced)
1 large Portobello mushrooms (stems & gills removed)
1 large red bell pepper (thinly sliced)
2 Tbls minced fresh oregano or 2 tsp dried
1/2 tsp fresh ground pepper
1 Tbls all-purpose flour
1/4 c vegetable broth or reduced sodium chicken broth
1 Tbls reduced sodium soy sauce
3 oz thin sliced, reduced fat provolone cheese
4 whole-wheat buns (split & toasted)
Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.
Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes.
Divide the mixture into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.
The dark gills found on the underside of a portobello are edible, but if you like you can scrape them off with a spoon.