Portobello Cheese Steak Sandwich

Portobello Cheese Steak Sandwich
Servings: 4 
Prep time: 10 mins; cooking time: 15 mins
Nutrition/serving: 268 calories,
10 g fat (4g Sat)
35g carbohydrates, 13g protein 










  • 2 teaspoons extra-virgin olive oil
  • 1 medium onion, sliced
  • 4 large portobello mushrooms 
  • 1 large red bell pepper, thinly sliced
  • 2 tablespoons minced fresh oregano, or 2 teaspoons dried
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoons all-purpose flour
  • 1/4 cups vegetable broth
  • 1 tablespoons reduced-sodium soy sauce
  • 3 ounces thinly sliced reduced-fat provolone or mozzarella cheese
  • 4 whole-wheat buns



  1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook until soft. Add mushrooms, bell pepper, oregano, and pepper, and cook until the vegetables are soft about 10 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 ...

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Posted Monday, Sept. 29, 2014 by Michael Gonzales in Recipes, Entrees


Vegan Mushroom Gravy

Vegan Mushroom Gravy
 Provided by Laura Lea Bryant,
a Certified Holistic and
Health Supportive Chef in Nashville








  • 6 cups mixed mushrooms (I used a combination of crimini, shitake, porcini and baby bella)
  • 2 tablespoons extra virgin olive oil
  • 1 shallot, minced
  • 2 tablespoons fresh thyme
  • 2 bay leaves
  • 1-2 tablespoons tamari (you can substitute soy sauce)
  • 1/4 cup nutritional yeast**
  • 1 tablespoon corn or arrowroot starch
  • 2 cups vegetable or mushroom stock (homemade highly recommended)
  • 1/2 cup white wine (I used a Chardonnay)
  • salt and pepper to taste

**Note: nutritional yeast is a fantastic source of vegetarian protein and B vitamins, and it often takes the place of cheese in vegan cooking. I wouldn’t suggest omitting, as it is key to to making this dish taste like the real deal, but you could try substituting 1/4 cup grated parmesan.



  1. Heat olive oil in a large ...

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Posted Thursday, Nov. 14, 2013 by Christa Gonzales in Recipes, Side Dish


Mini Grilled Portobello Mushroom Sliders

Mini Grilled Portobello Mushroom Sliders


Prep Time: 10 mins     Grill Time: 5-8 mins
    Total Time: 15-18 mins 
Yield: 6 Servings     Serving Size: 1 mini burger


  • 6 whole wheat slider buns
  • 6 baby portobello mushrooms, caps brushed clean with a damp paper towel and stems removed
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 teaspoon Worcestershire sauce
  • pinch of brown sugar
  • pinch of ground cayenne pepper
  • pinch of salt, to taste
  • freshly-ground black pepper, to taste
  • 6 small slices smoked gouda cheese
  • 3 roma or campari tomatoes, sliced
  • lettuce of choice, torn into small pieces
  • ketchup and mustard, to taste



  1. In a bowl toss the mushroom caps with olive oil, Worcestershire sauce, brown sugar, cayenne pepper, salt, and black pepper. Set aside.
  2. Heat a grill pan over medium-high heat and brush with olive oil. Once heated, open the slider buns and grill until toasted. Set aside.
  3. Place the mushroom caps on the grill, cap ...

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Posted Friday, July 5, 2013 by Michael Gonzales in Recipes, Appetizers, Entrees