Portabella "cheese Steaks"
photo by Bergy
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 3 medium portabella mushrooms
- 2 tablespoons olive oil
- 1 large yellow sweet onion, thinly sliced
- 1 yellow bell pepper, cored, seeded and julienned
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 2 tablespoons water
- 1 tablespoon balsamic vinegar
- 4 pocketless pitas
- 2 cups part-skim mozzarella cheese, shredded
directions
- Preheat oven to 400 degrees F.
- Heat 1 Tbs. olive oil over medium-high heat in a 12-inch skillet until hot.
- Remove mushroom stems and slice mushrooms into 1/4 inch slices.
- Cook in skillet until tender and browned, about 10 minutes, stirring occasionally. Transfer to a bowl and set aside.
- In the same skillet, heat remaining 1 Tbs. olive oil over medium heat until hot.
- Add bell peppers, onions, salt, pepper, and water.
- Cook, stirring frequently, until vegetables are tender and golden, about 15 minutes.
- Stir in vinegar; remove from heat.
- Gently stir in sliced mushrooms; set aside.
- Place pitas on a large cookie sheet; sprinkle with mozzarella cheese. Heat pitas until cheese is melted, about 5 minutes.
- Evenly distribute vegetables and mushrooms on the pitas; roll each pita into a cone and tightly wrap the bottom half of each with foil to hold shape & prevent leakage.
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Reviews
-
Wow, this was SO GOOD. I had 4 huge portabellas to use so I sort of doubled the recipe, using 2 onions and only one pepper since it's what I had. We loved them on the pitas, but we think we'd prefer them on sub rolls. We put italian seasoning on top of the cheese before we baked them. These will definitely be repeated here. Fabulous!
RECIPE SUBMITTED BY
I've been a strict vegetarian for almost a year, and I'm constantly looking for new ideas for vegetarian/vegan meals and desserts. I'm not technically a vegan, but I don't drink milk or eat eggs due to stomach issues. I typically stay away from dairy-and/or-egg-based foods, but if a recipe contains one or both of them, but it isn't the main focus, then I'll eat it.
I'm also allergic to hot peppers (like jalapenos, habaneros, and chipotles), and am generally sensitive to spiciness, so I'm always looking for recipes with flavor, but without the spice.