As a vegetarian, I always get jealous of those delicious looking phillies smothered in cheese. This portobello mushroom philly cheesesteak recipe is so tasty and satiating, you won’t miss the meat. I fed this to multiple meat lovers and they were very impressed with the flavor of this sandwich!
Portobello mushrooms as a meat substitute is amazing because when they are cooked properly, the texture is insanely meat like.
How to Cook Mushrooms
I am VERY passionate about how I like my mushrooms cooked. I’ve had way too many mushrooms that are slimy, soggy, or mushy. That is definitely not the vibe! Here is how to properly cook mushrooms:
- Add your sliced mushrooms to a hot, dry pan. Mushrooms are filled with water, so making sure it gets evaporated first is really important. You will here squeaking when they are releasing water.
- You will know all of the water is evaporated when the mushrooms starting sticking to the pan slightly.
- At this point, add either butter or oil and your seasonings. You will see your mushrooms will develop some great flavor and crisp.
- Cook them for a few more minutes and you’re done! This is a full proof way of making mushrooms super delicious.
Making Vegetarian Phillies
Typical Philly cheesesteaks usually only contain meat, onions, peppers and cheese. Since this is a vegetarian portobello mushroom philly cheesesteak recipe, I like to add some extra veggies.
- Once you cook your mushrooms, onions, peppers, and jalapeños, add your cheese of choice. I did provolone and muenster, which added great flavor and cheesiness.
- Add any sauce of your choice, but this mayo and Italian bomba sauce combo is amazing. The bomba sauce from Trader Joe’s is spicy and tangy, adding great flavor to the philly.
- Lay on mushrooms and cheese, add the tomatoes and lettuce. Then serve the phillies up!
Portobello Mushroom Philly Cheesesteak
DifficultyEasy
Prep time20 minutes
Cook time20 minutes
Total time40 minutes
I love these vegetarian cheesesteaks filled with cheese, mushrooms and lots of flavor!
Ingredients
- 6 Portobello Mushrooms, Sliced
- 1 Medium White Onion, Sliced
- 2 Cloves Garlic, Crushed
- 1 Green Bell Pepper, Sliced
- 1/2 Cup Pickled Jalapeños
- 6 Slices of Provolone Cheese
- 6 Hoagie Rolls
- 1 Cup Lettuce, Shredded
- 2 Tomatoes, Sliced
- 3 Tbsp Butter
- 2 Tbsp Olive Oil
- 1/2 Cup Italian Bomba Sauce
- 1/2 Cup Mayo
Instructions
- 1
In a large hot pan, add in the sliced mushrooms. Do not add oil yet. Cook them for around 5 minutes until most of the water has evaporated. Then add a tablespoon of olive oil and the crushed garlic. Cook until the the mushrooms are slightly crispy, season with salt and pepper. Remove to a separate bowl.
- 2
In the same pan, add olive oil, sliced onions and peppers, pickled jalapeños, salt/pepper, and garlic. Sauté for around 4 minutes or until soft.
- 3
Add the cooked mushrooms to the sautéed onions and peppers, just mix until they are combined. Then add a score the veggies into 6 separate sections. Add a slice of cheese to each section. Then cover.
- 4
Butter and toast the hoagie rolls to your liking.
- 5
Mix the Italian bomba sauce and mayo to create a spicy mayo. Spread it on both sides of the bread.
- 6
Add the mushroom melt, tomatoes and shredded lettuce.
- 7
Cut in half and enjoy!
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