Recipe by Cooking Light magazine
"You could think of this as a veggie Philly cheese steak, with beefy portobello mushrooms standing in for the meat."
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sliced portobello mushroom caps
2 (1/4 inch thick) slices
red onion, separated into rings
chopped fresh basil
freshly ground black pepper
4 (1.5 ounce)
slices sourdough bread
bottled roasted red bell peppers
I thought this sandwich was INCREDIBLE! I love Portabello sandwiches and this was SO easy and delicious. I'm a new vegeterian so this will definately become a fave of mine. I actually toasted the sourdough bread with the provolone cheese in the toaster oven so the cheese was niely melted. I also added a shake or two of oregano to the basil mayo in addition to the fresh basil. Also I tossed the roasted peppers in the skillet for the last two minutes of cooking, just enough to get them hot. I admit it was a bit sloppy to eat but totally delicious
Not exactly what I was expecting....there wasn't as much as a mushroom taste as I would have liked, and the mayo and bell peppers seemed a little overpowering. If I were to make it again, I would warm up the peppers a bit, and slightly toast the bread in the oven.
My husband and I really enjoyed these sandwiches! I served them on hard rolls instead of sourdough. I loved the basil mayo. I think I would make it ahead of time and let the flavors blend but it was still very good. I'd also would heat up the red peppers with the mushrooms so the temperature of the vegatables was consistent throughout the sandwich. We'll have these again!
Prepared for a vegetarian meal and wife and I both loved this. I also added the peppers to the mushrooms just to bring up to temp. Also added just a sprinkle of balsamic vinegar at the end. Great recipe Thanks.
I tried this and modified it a bit. I added a bit of whorstechire and garlic w/ mushrooms and fried onions separately. Additionally, I used a sub roll instead to make it more like a cheesteak and added a bit of horseradish to the spread and it was FANTASTIC!!!
I sauted mushrooms, onions, sliced red peppers, & garlic together. Served on pita pocket instead of sourdough bread, and used shredded mossorella. More friendly for those of us who are weight watching. Very tasty.
Absolutely fantastic! I substituted fresh red peppers for the bottled roasted peppers and sauteed them along with the mushrooms and onions, and it worked out wonderfully!
Very nice light meal~ the onions and mushrooms (not a pepper fan) were really flavorful... I didn't even really need the basil-mayonnaise, next time I'll probably do without. Am making this again soon with the leftover mushrooms.
Have you made a batch lately? They're everybody's favorite.
Freshening up the salad menu for spring has never been so delicious.
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