Entrees/ Make It Meatless/ Recipes/ vegetarian recipes

Portabella Mushroom Cheesesteaks

Portabella Cheesesteak sandwich closeup on a white plate

Mushrooms (especially portabellas!) are often used as a substitute for meat, not just for their texture, but for their umami flavor. Umami is one of the five basic tastes–it’s a savory flavor, one that can be found in cured meats, cheeses, and soy sauce. The best way to really bring out the umami in mushrooms is to cook them in a little red wine. It adds a depth of flavor that you just can’t get with butter or oil alone. So if you make this recipe, don’t skip the wine!

Portabella Mushroom Cheesesteaks

★★★★★

5 from 1 reviews

Meaty portabella mushrooms replace the beef in these oven-baked vegetarian cheesesteaks. Inspired by The Little Kitchen’s cheesesteaks.

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 sandwiches

Ingredients

2 tbsp. olive oil, divided
2 extra-large portabella mushrooms, thinly sliced
2 tbsp. red wine
1 small green pepper, thinly sliced
1 large onion, thinly sliced
Salt and pepper, to taste
8 slices provolone or mozzarella cheese
4 sub rolls, sliced lengthwise (don’t completely cut the top from the bottom, though!)

Instructions

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add mushrooms and cook 3-4 minutes, or until softened and browned. Add wine and increase heat to high. Cook until liquid has evaporated, about 2-3 minutes. Transfer to bowl.
Preheat oven to 250 degrees.
Carefully wipe skillet clean. Heat remaining tablespoon of olive oil over medium-high heat. Add green pepper and onions; cook until softened, about 5-8 minutes.
Reduce heat to low. Return mushrooms to skillet and stir to combine, then season to taste with salt and pepper. Top vegetable mixture with cheese slices. Once cheese has melted, remove from heat.
Divide veggie mixture into sub rolls. Wrap each cheesesteak tightly with foil and place on a baking sheet. Bake for 15 minutes. Remove from oven and unwrap carefully.

Notes

If you are bothered by such things, you can remove the gills from the mushrooms before cooking them. They have a tendency to discolor the bread and onions a little.