Mushroom steak with cheese is a tasty spring meal

Everyone knows I'm not a fan of faux meat. "If you miss meat that much, go eat it," I joke with my friends who load their shopping cart with textured vegetable protein, soy bacon and Smart Dogs.

But, a few years ago, I was meeting my husband at a restaurant and he took it upon himself to order a Portobello Cheesesteak for me...it was, he determined, the only vegetarian food on the menu.

I had to admit that it was pretty darned good. He tasted it and agreed. As a matter of fact, the next time we were in that restaurant, my meat and potato husband ordered that very thing. Naturally, I started making it at home.

I have been trying to cut back on bread, so I made mine without a bun, but put this on a whole wheat burger bun and you'll have yourself one delicious sandwich. It needs no condiments but if you feel the need, a spicy ketchup or a ground mustard are probably your best choices. Play around with it to find your favorite.

Portobello Cheesesteaks

Serves 1 hungry person

• 2 teaspoons of olive oil
• 1 medium onion, sliced
• 2 medium portobello mushrooms, stems and gills removed
• 1 small red bell pepper, thinly sliced
• 1 tablespoons of minced fresh oregano (1 teaspoons dried is equivalent)
• salt and pepper, to taste
• 1 teaspoon of flour
• 1/4 cup of vegetable broth
• 1 tablespoon of reduced-sodium soy sauce
• 1 thin slice of provolone cheese

1. Heat the oil in a skillet over medium-high heat. Add the onion and cook for two or three minutes, until it starts to brown.
2. Chop one of the mushrooms.
3. Add the bell pepper, the oregano, the salt and pepper and the vegetable broth to the onions. Cook for about 7 minutes.
4. Meanwhile, rub the whole mushroom with a touch of oil and put it under the broiler for 5 to 7 minutes.
5. Sprinkle the flour over the veggies and pour the broth and soy sauce over them.
6. Bring the mixture to a simmer and remove from the heat.
7. Spoon the peppers and onions over the grilled mushroom and top with cheese.
8. Grill for 2 minutes or long enough to melt the cheese.

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