Grilled Philly Cheese Mushroom Sandwich

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 CouncilPhoto by The Veg Life.

Serves 4.

  • 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.

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Nutrition Information

Grilled Philly Cheese Mushroom Sandwich

Servings per Recipe: 4

Amount per Serving

Calories:  370

Calories from Fat:  210

Total Fat:  23g

Saturated Fat:  10g

Cholesterol:  40mg

Sodium:  590mg

Potassium:  23mg

Carbohydrates:  21g

Dietary Fiber:  5g

Protein:  21g

Sugars:  4g

Vitamin A:  30%

Vitamin C:  120%

Calcium:  45%

Iron:  10%

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