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Portobello Cheese Steaks

Western.Chefs's picture
Ingredients
  Portobello mushrooms 2 Medium, stems removed
  Olive oil 2 Tablespoon
  Yellow peppers 2 Medium, thinly sliced
  Sweet onion 1 Large, thinly sliced (Such As Vidalia / Walla Walla)
  Salt 1⁄2 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Balsamic vinegar 1 Tablespoon
  Pitas 4
  Part skim mozzarella cheese 8 Ounce, 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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Baked
Dish: 
Bread
Ingredient: 
Vegetable
Interest: 
Everyday

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