Mushroom Pepper Hoagies


These veggie hoagies can be topped with lettuce and tomato or served straight out of the microwave warm and gooey. For an extra crunch, toast the hoagie rolls in a toaster oven or grill over an open flame. This recipe comes to us from Linda of Parrish, Florida.

Serves 2

  • 1 tablespoon vegetable oil
  • 1/2 cup green pepper, chopped
  • 1/2 cup sweet onion, chopped
  • 1 cup mushrooms, sliced
  • garlic powder, to taste
  • black pepper, to taste
  • 2 slices provolone cheese
  • 2 8″ hoagie or submarine rolls

Heat vegetable oil in a large sauté pan over medium-high heat. Sauté green pepper and onion in oil for one minute.

Add mushrooms and sauté for another 3-5 minutes, or until veggies are just tender. Season sautéed veggies with garlic powder and pepper to taste.

Divide veggies into two piles in the pan, top each pile with a slices of provolone and turn heat down to medium-low. Cover pan for a minute or two or until the cheese melts.

Warm rolls in a microwave for 8-10 seconds or until warm. Stuff each roll with a pile of the sautéed onions, peppers, mushrooms and provolone.

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Nutrition Information

Mushroom Pepper Hoagies

Servings per Recipe: 2

Amount per Serving

Calories:  358

Calories from Fat:  152

Total Fat:  16.9g

Saturated Fat:  6.1g

Cholesterol:  19mg

Sodium:  558mg

Potassium:  338mg

Carbohydrates:  37.8g

Dietary Fiber:  2.9g

Protein:  14.6g

Sugars:  4.4g

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