8 large portobello mushrooms, cut into one-inch wide strips
1 onion, thinly sliced
1 red bell pepper, seeded and cut into thin strips
1 green bell pepper, seeded and cut into thin strips
1/2 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
2 garlic cloves, minced
2 tablespoons vegetable or canola oil
4 hero rolls or crusty style rolls, toasted or warmed
8 slices swiss or provolone cheese
8 slices fresh mozzarella
freshly ground black pepper
1. Heat one tablespoon of the vegetable oil over medium heat in a large non-stick skillet. Add onions, red and green peppers and saute until just starting to soften, 5-7 minutes.
2. Add mushrooms, red pepper flakes, oregano, cumin, paprika, garlic and remaining oil to the pan. Season generously with salt and pepper and saute over medium heat until soft and cooked through. Serve immediately on warm rolls topped with two slices each provolone and mozzarella.
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