This recipe actually calls for you to put this on a sandwich but, I try to limit the amount of bread that I eat because bread (be it wheat, white, rye, whatever) makes me blow up like a balloon so, I opted out of that.
Recipe from Eating Well.
Yields 4 servings.
268 calories per serving.
2 tsp olive oil
1 medium onion, sliced
4 large portobello mushrooms, sliced & gilled
1 red bell pepper, chopped
2 tsp oregano
1/2 tsp black pepper
1 tbsp all-purpose flour
1/4 c reduced-sodium chicken broth
1 tbsp reduced-sodium soy sauce
3 oz thinly sliced, reduced fat provolone cheese
Heat oil in a large skillet over medium-high heat.
Add onion & cook for 3 minutes, until soft & turning brown.
Add mushrooms, bell pepper, oregano, & pepper & cook for about 7 minutes.
Reduce heat to low, sprinkle veggies with flour & stir to coat.
Stir in broth & soy sauce & bring to a simmer.
Remove from heat & lay cheese slices on top.
Cover & let stand until melted.