When I saw this recipe on Back to Her Roots, I knew that it would hit the spot. I really enjoy Portobella mushrooms and I really like cheesesteaks, but until now I never found a cheesesteak that I felt good about eating on a regular basis. This will become a regular rotation on the menu at Duke’s house.
Something not in the regular rotation at our house is full-size candy bars en masse.
We decided to try to become the “cool family” on the street by giving out big candy bars for Halloween. Fortunately, we don’t live in a particularly trick or treat friendly neighborhood, so becoming the “cool family” isn’t too cost prohibitive. I wonder if we will get any trick or treaters? This is the first year that we will be home for Halloween, so we’ll see!
Inspired by Back to Her Roots.
- 2 whole grain pitas
- 1/2 lb sliced baby bella mushrooms
- 1 small red bell pepper, sliced
- 1 small onion, sliced
- olive oil spray
- 2 oz reduced fat swiss cheese, shredded
- For marinade
- 1 tbsp olive oil
- 1 tsp garlic, minced
- 1/2 tsp Worcestershire sauce
- 1 tbsp of your favorite steak seasoning
- 1 tbsp balsamic vinegar
- salt and pepper to taste
- Slice up veggies.
- Combine marinade ingredients and pour into a sealable container with the mushroom slices. Thoroughly combine the mushrooms and the marinade and allow to sit for about 30 minutes.
- Spray a bit of olive oil in the bottom of a skillet and sauté the peppers and onions until they soften.
- As the peppers and onions are cooking, begin cooking the mushrooms in a separate skillet at a low temperature.
- Heat pitas in a warm oven for several minutes until they are pliable.
- Cut the pitas in half and carefully stuff them with a mixture of peppers, onions, mushrooms, and shredded cheese.
- Set the oven to broil.
- Place the pitas on a baking sheet and return them to the oven for several minutes until they are lightly toasted.
Servings ~ 2
Calories ~ 259, Fat ~ 14 g, Carbohydrates ~ 22 g, Protein ~ 17 g