Grilled Mushroom Cheesesteaks

• Produce

  • 20 oz Baby bella or white button mushrooms
  • 1 Onion, medium

• Condiments

  • 1 tbsp Soy sauce, reduced sodium

• Baking & Spices

  • 1 tbsp All-purpose flour
  • 1/4 tsp Black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 4 (6-inch whole-wheat rolls, whole-wheat

• Dairy

  • 1 tbsp Butter, unsalted
  • 2/3 cup Low-fat milk

• Other

  • 4 ounces Cabot Extra Sharp Cheddar

Found on teaspoonofspice.com

Description

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, sliced thinly
• 20 ounces baby bella or white button mushrooms, sliced
• 1 tablespoon reduced sodium soy sauce
• 1/4 teaspoon black pepper
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 2/3 cup low-fat milk (warmed for 1 minute in microwave)
• 4 ounces Cabot Extra Sharp Cheddar
• 4 (6-inch) whole-wheat rolls

Directions

• In a grill pan, heat olive oil over medium heat. Add onion and cook for about 5 minutes, stirring occasionally.
• Add mushrooms and grill for about 10 minutes, stirring occasionally.
• Add soy sauce and black pepper, stir and grill for another 5 minutes, stirring occasionally. Remove from pan.
• Place rolls, cut side down on pan and grill for a few minutes until toasted.
• While mushrooms are grilling, make cheese sauce by placing a small sauce pan over medium heat. Add butter and once melted, whisk in flour.
• Slowly pour in warm milk, whisking constantly. Whisk frequently until sauce thickens (about 2 - 3 minutes.)
• Slowly whisk in cheese and whisk until melted. Remove from stove.
• To assemble sandwiches, divide mushrooms evenly among 4 rolls. Pour cheese sauce over mushrooms and serve immediately.