Philly may be famous for their cheesesteaks, but if a craving hits and you want to keep it meatless, this mushroom sandwich can be just as satisfying! Often found proudly parading as a meatless burger, Portabellas are widely considered the “meatiest” mushroom. This recipe comes to us from our friends at The Mushroom Council.
- 4 large Portabella mushrooms, sliced
- 1 large red onion, sliced
- 2 bell peppers, core and seeds removed, quartered
- 2 tablespoons canola oil
- 1 teaspoon grilled steak seasoning
- 4 Italian rolls, split length wise, toasted
- 8 slices provolone or American cheese or 4 ounces processed cheese spread
Heat grill to medium, about 365°. Brush both sides of mushrooms, onions and bell peppers with oil and season with steak seasoning. Place on grill and close cover, cook 5 minutes on each side.
Remove onions and peppers from grill, thinly slice as desired. Place on aluminum foil and return to grill to keep warm. Remove mushrooms and thinly slice. Lightly toast bun on grill. Remove peppers, onions and mushrooms and combine.
Place cheese on each split roll, top mushroom mixture. Turn grill off and place sandwiches on grill with lid closed, 5 minutes or until cheese is fully melted. Cut in half and serve immediately.
This Recipe is Categorized In:Recipes
This Recipe's Ingredients:
Grilled Philly Cheese Mushroom Sandwich
Servings per Recipe: 4Amount per Serving
Calories from Fat: 210
Total Fat: 23g
Saturated Fat: 10g
Dietary Fiber: 5g
Vitamin A: 30%
Vitamin C: 120%
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.