YOUR SOLIN GENERATED RECIPE
Roasted Portobello Mushroom Cheesesteak with Crispy Potato Wedges
Savor this hearty twist on a classic cheesesteak where tender roasted Portobello mushrooms and seared seitan mingle with caramelized onions and bell peppers, tucked inside a whole wheat bun with a slice of melty low-fat cheese, paired with perfectly crispy potato wedges for a satisfying meal.
INGREDIENTS
6 oz Portobello Mushrooms (170g)
1/2 cup chopped White Onion (80g)
1/2 cup sliced Bell Pepper (75g)
4 oz Seitan (113g)
1 Whole Wheat Bun (60g)
1 slice Low-Fat Provolone Cheese (28g)
1 medium Potato (150g)
PREPARATION
Preheat the oven to 425°F.
Slice the Portobello mushrooms into strips. Toss with a drizzle of olive oil, salt, and pepper.
Chop the white onion and bell pepper. In a skillet over medium heat, sauté the onions and bell peppers until soft and slightly caramelized.
Add the mushroom strips and seitan to the skillet with the onions and peppers. Cook until the mushrooms are tender and the seitan is heated through, about 5-7 minutes.
Meanwhile, cut the potato into wedges. Toss with a small amount of olive oil, salt, pepper, and your favorite herbs. Spread on a baking sheet and roast in the preheated oven for 20-25 minutes until crispy and golden, turning halfway through.
To assemble the cheesesteak, split the whole wheat bun and layer in the mushroom, seitan, onion, and bell pepper mixture. Top with a slice of low-fat provolone cheese. Optionally, place the assembled sandwich under a broiler for 1-2 minutes to melt the cheese slightly.
Serve the roasted Portobello mushroom cheesesteak alongside the crispy potato wedges for a delightful meal.