Mushroom Cheesesteak Lettuce Wraps

I was craving the flavors of a good cheesesteak, but I didn’t want the fat and carbs.  This veggie loaded meal was packed with flavor and full of nutrients.  I ate my “cheesesteak” on lettuce wraps and over a salad.  You could also put this on a tortilla, bun, or just eat the filling as is.

Ingredients:

8 ounces white mushrooms sliced

8 ounces portobello mushrooms sliced

8 ounces shiitake mushrooms

1 or 2 bell peppers sliced

½ onion sliced

2 tablespoons Worcestershire sauce

2 teaspoons steak seasoning

4 sprigs fresh thyme leaves

3 tablespoons beef/vegetable broth

2-3 slices provolone cheese

Bibb lettuce, tortilla, bun, etc… for serving

Directions:

1. Spray 2 nonstick pans with olive oil spray.  Add mushrooms to one pan and peppers and onion to the other.
2. Mushrooms-  Drizzle with 1 tablespoon Worcestershire sauce, 3 tablespoons beef broth, and 1 teaspoon steak seasoning.  Cook on medium heat for 10 minutes stirring often.
3. Peppers and Onions-  Drizzle with 1 tablespoon Worcestershire sauce and 1 teaspoon steak seasoning.  Cook on medium heat for 10 minutes stirring often.
4. Drain excess liquid from mushrooms.
5. Add peppers and onions to mushrooms.  Mix together.  Reduce heat to low.
6. Cut the provolone cheese into slices.  Place thin slices over the mushrooms and vegetables and allow it to melt.
7. Serve over lettuce wraps, a salad, tortilla, buns, etc…