Portobello Mushroom Hoagie

Portabello-Mushroom-Hoagie-on-the-plate2

Recipe courtesy of Elizabeth Levesque

While grocery shopping, I saw these big, beautiful Portobello mushrooms.  I didn’t know what I was going to do with them, but I just had to have them.  At home we had green peppers, onions, tomatoes and a whole pound of sliced provolone cheese.  That all sounded pretty yummy, so I began putting together a hoagie.  Mark loved it, although he did say that it was quite messy.  This is not from a recipe, I was just fooling around in the kitchen and came up with it.  I’m including a list of the stuff I used, which was just what we had on hand.  However, this hoagie could be made using lots of other veggies and even leftover steak, chicken, turkey, etc.  Enjoy!

 

Ingredients

3 large Portobello mushroom caps, sliced into 5 thick slices each

1 green pepper, sliced into long strips

1/2 onion, sliced into thin rings

1 large tomato, cut into 4 thick slices

3 cloves garlic, minced

3-4 Tablespoons olive oil

Italian seasoning

balsamic vinegar

4 slices Provolone cheese

1/2 loaf french bread

 

Directions

1. Heat olive oil in a large skillet.  Add garlic and Italian seasonings.  Keep the burner on low- med, you only want to flavor the oil, not brown the garlic.  Cook for about 2 minutes.

Portabello-Mushroom-Hoagie-ingredients

2. Add the mushrooms, green pepper and onions.  Cook for about 4 minutes, the onions and green pepper should start to soften and all the veggies should be coated with the flavored oil.

3. Drizzle balsamic vinegar over everything, I tend to be a little heavy-handed with it, and stir to make sure that all the veggies get some of the balsamic vinegar on them.

Portabello-Mushroom-Hoagie-in-the-pan

4. Move the veggies to the side in the pan and place the tomato slices on the bottom of the pan.  Pile the veggies on top of the tomatoes.  Allow to cook for a few minutes, then turn the tomatoes over and cook for a few minutes longer.

Portabello-Mushroom-Hoagie-french-bread

5. Turn on the broiler and place the rack in the oven closest to the broiler.  Slice the french bread in half lengthwise.  Slice in half to make 2 hoagie buns.

6.  Place the hoagie buns open-faced on a cookie sheet.  Place 2 slices of Provolone cheese on the bottom of each hoagie bun.  Pile the veggies on the buns.

7. Put the cookie sheet under the broiler just long enough to melt the cheese and toast the bread.

*This makes 2 good sized sandwiches

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