Whether you’re trying to eat less fat, enjoy more vegetables, cut down on red meat or simply are looking for a hearty sandwich to serve during the big game, this recipe might appeal. It swaps healthy portobello mushrooms for steak in a recipe inspired by the classic – and grease-laden — philly cheese steak. Piling the ingredients on a whole-wheat roll adds even more fiber and flavor.

Thanks to reduced-fat cheese and a drizzling of olive oil, calories from fat are a respectable 33 percent, with only 4 grams of saturated fat and 15 milligrams of cholesterol. You’ll also get nice amounts of fiber and potassium, 140 percent of the daily value of Vitamin C, 49 percent of the DV of selenium and 25 percent of the DV of calcium.

The recipe and photo are from “The EatingWell Diet,” by Jean Harvey-Berino, chair of nutrition and food science at the University of Vermont. The book was published in 2007 and won a James Beard Award in 2008. It was reissued recently in trade paperback (The Countryman Press, $18.95).

When preparing the mushrooms for this recipe, scrape off the dark gills with a spoon. As the book explains, the gills are edible but can turn food an unappealing shade of gray or black.

PORTOBELLO “CHEESE STEAK” SANDWICH

Yield: 4 servings

4 whole-wheat buns, split in half
2 teaspoons extra-virgin olive oil
1 medium onion, sliced
4 large portobello mushrooms, stems and gills removed, sliced
1 large red bell pepper, thinly sliced
2 tablespoons minced fresh oregano or 2 teaspoons dried
1/2 teaspoon freshly ground black pepper
1 tablespoon all-purpose flour
1/4 cup vegetable broth or reduced-sodium chicken broth
1 tablespoon reduced-sodium soy sauce
3 ounces thinly sliced reduced-fat provolone cheese

1. Toast buns in a toaster oven or 350-degree oven.

2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onion. Cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and black pepper. Cook, stirring often, until vegetables are wilted and soft, about 7 minutes.

3. Reduce heat to low; sprinkle vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer.

4. Remove from heat. Lay cheese slices on top of the vegetables. Cover and let stand until melted, 1 to 2 minutes. With a spatula, divide the mixture into 4 portions, leaving the cheese layer on top. Scoop a portion onto the bottom half of each bun, close the sandwiches and serve immediately.

Per sandwich: 274 calories; 10g fat (4g sat, 4g mono); 15mg cholesterol; 35g carbohydrate; 6g fiber; 561mg sodium; 707mg potassium.