Cook the portobellosHeat a large saute pan on medium high. Add half the oil, swirling the pan to evenly coat the bottom. Then add the portobello slices and cook, stirring occasionally, until they're nicely caramelized, about 8 minutes. Remove them to a plate.
MINUTES 11-20
Finish the vegetables
Heat the remaining oil in the same pan and add the onion and bell pepper. Saute until the vegetables have begun to brown, about 8 minutes. Return the mushrooms to the pan and stir in the soy sauce and Worcestershire. Cook until the vegetables have absorbed most of the liquid. Season to taste with salt and pepper, and remove the pan from the heat.
MINUTES 21-22
Assemble the sandwiches
Divide the vegetables into four piles in the pan and top each pile with a slice of cheese. After the cheese has melted a little, use a spatula to tuck the vegetables into the rolls. Makes 4 servings
PER SERVING: 410 calories, 17 grams (g) protein, 56 g carbohydrates (9 g fiber), 16 g fat, 880 milligrams sodium
Prep School
PORTOBELLO MUSHROOMSSTEP 1: Wipe the top sides of the mushrooms with a damp paper towel. Don't rinse them--they will go soggy.
STEP 2: Remove the stems with a small knife.
STEP 3: Use a spoon to carefully scrape the gills from the undersides of the mushrooms, and then discard the gills.
SECRET WEAPON: WORCESTERSHIRE SAUCE
This savory, vinegar-based blend of tamarind, anchovies, soy sauce, and garlic isn't just for Bloody Marys. Use it as a stealth flavor enhancer for meats: Dose a marinade or sauce with a shake of Worcestershire, sneak a spoonful into meat loaf, or stir it into stews to add unmistakable (but unidentifiable) layers of flavor.
Whip up quick meals based on stuff you already have in your fridge: Visit MensHealth.com/shortordercook.
Read more at Men's Health: http://www.menshealth.com/nutrition/portobello-cheesesteak#ixzz22z9fjhi4
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