Portabello "philly cheesesteak" sandwich
 

I mentioned in another thread that cheesesteaks are just about the only meat I miss and haven't found a good substitute for (and I've been a vegetarian more of my life than not). These are excellent. They may not do it for hardcore meat eaters but are a rich, decadent, tasty dinner.

Here is the original recipe from Eating Well with my notes. I replaced the cheese with 3 Laughing Cow wedges and served on half rolls. It was rich and creamy but I might try 4 wedges if I'm feeling decadent. Needs garlic!

2 teaspoons extra-virgin olive oil (spray oil does the trick)
1 medium onion, sliced (sliced mine in rounds because it looked pretty)
4 large portabello mushrooms, stems and gills removed, sliced (left the gills on, saved the stems for an omelet)
1 large red bell pepper, thinly sliced (or green)
2 tablespoons minced fresh oregano or 2 teaspoons dried
1/2 teaspoon freshly ground pepper
1 tablespoon all-purpose flour (used ww of course)
1/4 cup vegetable broth or reduced-sodium chicken broth
1 tablespoon reduced-sodium soy sauce
3 ounces thinly sliced reduced-fat provolone cheese
4 whole-wheat buns, split and toasted

1. 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.
2. 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.
3. 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.

NUTRITION INFORMATION for recipe as written (definitely less calories and fat replacing the oil): Per serving: 268 calories; 10 g fat (4 g sat, 4 g mono); 15 mg cholesterol; 35 g carbohydrate; 13 g protein; 7 g fiber; 561 mg sodium; 707 mg potassium.