2 TEASPOONS OLIVE OIL
1 MEDIUM RED ONION, SLICED
4 LARGE PORTOBELLO MUSHROOMS, SLICED
1 LARGE RED BELL PEPPER
1 LARGE YELLOW BELL PEPPER
2 TEASPOONS ITALIAN DRY SEASONING
1 TABLESPOON FLOUR
1/4 CUP VEGETABLE BROTH
1 TABLESPOON SOY SAUCE
8 SLICES PROVOLONE CHEESE
4 WHOLE WHEAT HOAGIES, SPLIT AND TOASTED
HEAT OIL IN LARGE SKILLET OVER MED-HIGH HEAT. SAUTE ONIONS FOR ABOUT 2 MINUTES UNTIL STARTING TO CARAMELIZE.
ADD MUSHROOMS, BELL PEPPERS AND ITALIAN SEASONING, CONTINUE COOKING WHILE STIRRING UNTIL VEGETABLES ARE WILTED, 7 MINUTES.
REDUCE HEAT TO LOW; DUST VEGETABLES WITH FLOUR AND STIR.
ADD BROTH AND SOY SAUCE; BRING TO SIMMER.
REMOVE HEAT.
PLACE HOAGIES OPENED ON A COOKIE SHEET.
DIVIDE MIXTURE AMONG THE 4 AND PLACE 2 SLICES OF CHEESE EACH OVER MIXTURE.
BROIL IN OVEN UNTIL CHEESE MELTS AND HOAGIES ARE TOASTED.
SERVE HOT WITH CHIPS OR FRIES.
MAKES 4 SANDWICHES.
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