Portobello Mushroom Philly
Amusement parks have come a long way to make it easier for vegetarian and vegan guests to enjoy meals inbetween rides. On a recent trip to Disney’s California Adventure, I devoured a delicious portobello mushroom philly from Award Weiners in the Hollywood Studio Backlot. With grilled mushrooms, onions, bell peppers and pepper jack cheese on a grilled roll, Award Weiners delivered a hearty vegetarian option that inspired me to recreate this meal at home.
I found this great recipe from Eating Well, and it’s so good! While every ingredient is important to the dish, I think the oregano is what takes this to another level. It is so aromatic and adds a lovely element of earthiness to the mushrooms.
Because the mushroom filling is a bit on the wet side, you definitely want to make sure you use a bread that won’t fall apart when it soaks up the sauce. Whole wheat or French rolls would be great options, but if you want to change things up, try using corn tortillas to make mushroom tacos!
If you make this recipe, please take a photo and tag me on Instagram @trufflesandtofu or #trufflesandtofu to be featured. Can’t wait to see what you make!
Portobello Mushroom Philly
Ingredients
Ingredients
- 2 tsp extra-virgin olive oil
- 1 medium onion sliced
- 4 large portobello mushrooms stems and gills removed, sliced
- 1 large red bell pepper thinly sliced
- 2 tbsp minced fresh oregano or 2 teaspoons dried
- 1/2 tsp freshly ground pepper
- 1 tbsp all-purpose flour
- 1/4 cup vegetable broth
- 1 tbsp reduced-sodium soy sauce
- 3 oz thinly sliced vegan provolone cheese Daiya and Follow Your Heart are great options
- 4 whole-wheat buns split and toasted
Instructions
Directions
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.
- Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes.
- Divide the mixture into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.