Monday, March 20, 2006

Portobello Philly Cheesesteaks

Tonight we had Portobello Philly Cheesesteaks from Eating Well magazine. This time I actually made it right. I had the right buns, I used a veggie bouillon cube to make stock, it was all just very good. I substituted sliced baby portobellos for the large-size portobellos, which I think was a very good decision. I will use those from now on.

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