4 each mushroom, portabella large size, or 8 small ones stems removed, sliced
1 each sweet red bell pepper large size, or green, yellow orange 2 teaspoon oregano dried
1 x black pepper to taste 1 tbsp flour all purpose 1/4 cup chicken broth, low salt 1 tbsp soy sauce 3 1/4 ounces provolone cheese reduced fat, thinly sliced
4 each buns split and toasted, preferly whole wheat or whole grain
Directions
Heat olive oil
Add onion and cook, stirring often, until soft and beginning to brown, about 3 minutes Add mushrooms, bell pepper, oregano, and pepper and cook stirring often until vegetables are wilted and soft, 7 minutes more
Reduce heat to low, sprinkle flour on top odf the vegetables and stir to coat
Stir in broth and soy sauce, bring to simmer Then remove the pan from heat, lay sliced cheese on top of the vegetables, cover and let stand until melted, about 2 minutes
Divide the mixture into 4 portions with spatula, leaving the melted cheese layer on top Place once portion onto each toasted bun