I have been eyeing this recipe for Portabello Cheezesteaks for a while now and to my happiness I found some overlooked portabello mushrooms in the crisper drawer that desperately needed to be eaten. I thought what the heck. First thing...I did not have more than a few tbsp of olive oil so I used a combo of evoo and canola oil. Secondly...I did not use even close to the same amount of oil in the recipe.
Overall verdict...fairly easy to make (just slice veggies), a little time consuming (at least 40 minutes on the stove). In the end it was good but I probably would not revisit it too often because it was so "rich" and greasy. Great way to use up my portabellos though!
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