serves 6
- 2-3 Tbs olive oil, divided
- 4 medium portobello mushrooms, wiped clean, stems removed
- 1 large white onion, thinly sliced into rounds
- 1 large green bell pepper, seeds and stems removed, thinly sliced into long strips
- 1 large red bell pepper, seeds and stems remove, thinly sliced into long strips
- 1 large garlic clove, pressed
- 1/2 tsp dried oregano or dried Italian seasoning
- 1/2 tsp sea salt
- freshly ground black pepper
- 1 Tbs balsamic vinegar
- 8 oz (2 cups) smoked provolone, shredded
Heat 1 Tbs olive oil in 12 inch skillet over medium high heat. Place mushrooms in hot skillet, top side down; season gill side with salt and pepper.
Cook for about 5 minutes, or until lightly browned. Flip the mushrooms (if pan is dry, add another 1 Tbs olive oil) and continue to cook until the mushrooms are tender, about another 4-5 minutes.
Remove the mushrooms from pan and set aside.
Add the remaining 1 Tbs olive oil to the pan. Toss the onions, peppers, and garlic into the pan. Cook for about another 5 minutes, stirring only occasionally so the vegetables get a nice sear (don't burn).
Stir in the oregano or Italian seasoning, salt and a few grinds of black pepper. Reduce the heat to low, cover, and cook, stirring occasionally, until the vegetables are tender; about 10 minutes.
Meanwhile, slice the mushrooms into 1/4 inch slices.
When the vegetables are tender, stir in the mushrooms and balsamic vinegar. Remove from heat.
Divide the filling evenly between the warm pitas. Top each with shredded smoked provolone and fold the pita tightly. If you are using a ciabatta loaf, pile all of the filling on the bottom half of the bread, top with all of the cheese, and place under a broiler until the cheese has melted. Top the filling with the other half of the bread and cut into 6 sandwiches.
Original Mushroom and Pepper Sandwiches blog post
