Ingredients

How to make it

  • Instructions
  • 1.Heat 1/2 tbsp. oil in a large saute pan over medium-high heat. Add the portobello slices and cook, stirring occasionally, for about 5 minutes, until nicely caramelized. Transfer to a plate. Heat the remaining 1/2 tbsp. oil in the same pan. Add the onion and pepper and cook for about 5 minutes, until softened and beginning to brown. Return the mushrooms to the pan and stir in the soy sauce and Worcestershire. Cook for another 2 minutes, until the vegetables have absorbed most of the liquid. Remove from the heat and season with salt and pepper. Divide the vegetables into four piles in the pan and top each with a slice of cheese (the residual heat will help to melt it). Once the cheese has begun to melt, tuck the vegetable piles into the rolls.
  • Notes
  • Cook This instead of enjoying Cheesecake Factory Grilled Portobello on a Bun
  • Calories: 1377
  • Saturated fat: 22 grams
  • Sodium: 1362 mg
  • By Yvonne @ Tried and Tasty
  • Adapted from Cook This Not That, David Zinczenko & Matt Goulding
  • Nutrition Facts
  • Serving Size
  • 197g
  • Servings
  • 4
  • Amount Per Serving
  • Calories 332
  • Calories from Fat 119
  • % Daily Value *
  • Total Fat 14g
  • 21%
  • Saturated Fat 5g
  • 27%
  • Trans Fat 0g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 5g
  • Cholesterol 19mg
  • 6%
  • Sodium 775mg
  • 32%
  • Total Carbohydrates 38g
  • 13%
  • Dietary Fiber 3g
  • 13%
  • Sugars 5g
  • Protein 15g
  • Vitamin A
  • 24%
  • Vitamin C
  • 68%
  • Calcium
  • 28%
  • Iron
  • 15%
  • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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