Vegetarian Philly Cheestake

Ingredients

• Onions

  Raw

  1 medium or 110g

• Mushrooms

  Portabella, raw

  4 mushroom, whole or 336g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Oregano

  Spices, dried

  2 tsp, leaves or 2g

• Pepper

  Spices, black

  ½ tsp or 1g

• Wheat flour

  White, all-purpose, unenriched

  1 tbsp or 8g

• Vegetable Broth

  From bouillons. Low sodium

  ¼ cup or 60g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Swiss cheese

  4 oz or 113g

• Dinner rolls

  Whole-wheat

  4 roll medium submarine, hoagie or 376g

Directions

1. Warm a large nonstick skillet over medium-high heat with a thin film of oil. Add the chopped onion and cook, stirring often, until softened and starting to brown, about 2 to 3 minutes. Stir in the chopped mushrooms, red bell pepper, oregano, and black pepper; cook, stirring frequently, until the vegetables are tender and release most of their moisture, about 7 minutes.
2. Reduce the heat to low. Sprinkle the flour over the vegetables and stir to coat. Pour in the vegetable broth and soy sauce, then simmer briefly until slightly thickened. Remove from the heat, place the cheese slices over the vegetables, cover, and let sit until the cheese melts, 1 to 2 minutes.
3. Divide the cheesy vegetable mixture into 4 portions. Scoop each portion onto a toasted roll and serve right away.