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Portobello Cheese-Steaks

What you need: 

1/2 medium onion, sliced thinly
2-3 large portobello caps, thinly sliced
1 clove garlic, minced
2 cups fresh spinach, shredded or 1/2 (16 ounce) package frozen spinach, thawed
1-2 tablespoons vinegar
1 teaspoon vegan Worcestershire sauce
1 teaspoon soy sauce
1/2 teaspoon Italian spices
1/2 teaspoon salt and pepper
2-4 pieces vegan cheese
2-4 ciabatta, focaccia, or hoagie rolls

What you do: 

1. Saute onion a few minutes, then add mushrooms. Add garlic and spinach. Sauté a few more minutes stirring constantly.
2. Preheat broiler. Add vinegar, Worcestershire sauce, soy sauce, and spices. Add salt and pepper.
3. Continue cooking and stirring occasionally over medium heat for approximately 25 minutes, or until all flavors have blended and mushrooms have a thin flimsy appearance.
4. Slice rolls and toast briefly under broiler. With rolls still on broiler pan, top both halves of each roll with mushroom mixture and top with cheese.
5. Broil until cheese melts and edges of bread are a little crispy.
Great with fries! Not exactly philly-style, but reminiscent.

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
2
Recipe Category: 

SO HOW'D IT GO?

Ohhhhhhh yum!!!! A recipe like this makes me so proud to be vegetarian!! This was fantastic, we used ciabatta buns and loaded it up with jalepeno's too and will definitely make again and again.  Thank you

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This is a seriously delicious Philly Cheese Fake recipe.  I didn't have hoagie rolls, so, I just used some good local bread.  Since it's hot outside, I just toasted the bread, and put cheddar-style "cheese" on it and microwaved that, then, put the mushroom/onion/spinach mixture on top of that.  I used balsamic for the vinegar, and didn't really measure anything exactly.  I put vegenaise on the bread, and added avocado and jalapeno slices.  If it wasn't so hot outside, I would have used the broiler method, but, it was delicious this way also!

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Dude!  This was awesome!  ;)b  I didn't add the spinach though.  And I did use balsamic vinegar, which made a nice touch.  My husband, who is not a vegetarian LOVED it!  For my 3 year old, I broiled a mini open-faced one for him and he ate it like a pizza.  He ate the mushrooms and onions all up!  Thank you for the recipe!

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I don't know if you could say that I actually made this recipe, because I didn't measure anything and skipped a lot of stuff. I took the mushroom and sliced off the sides (they were big) so they would fit the bun better, put it in a container, dumped lots of low sodium shoyu sauce over it, along with some vinegar, and a large sprinkle of Italian seasoning. I let that marinade for an hour, then fried it in some olive oil (would've grilled it, but our grill has meat juices on it which are never cleaned off  >:(), adding the marinade half way through. Then spread some cheez sauce on the bun with "honey" mustard on the other side of the bun, topped with spinach. Basically, that was the same recipe, so it was absolutely delicious! I made one for my mom as well, and she seemed to have loved it more than I did! I have a feeling I'll be making it again. Unfortunately, I only bought two portobellos. :(

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Oh I also added a tinsy drop of liquid smoke and Bragg's instead of soy. Yummers!!!!!!!!!! :)>>>

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Just wanted to come back and give this recipe some more praise!! So good! I had this again today, marinated the portobello (portabella) mushroom, and like quadrupled the sauce to it was pretty much leaking lol. Mmmmm!!! :)>>>

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The idea intrigued me so much I had to try it.
I had to be creative because I did not have some of the principle ingredients. The changes became so dramatic that I made a whole new recipe. Recipe #31767 - Mushroom Steak Wraps

My children hate mushroom, but devoured these and my husband it making me post this recipe right now. He said it must not be kept a secret.

Thanks for the inspiration ;)b

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Thanks!  These were awesome!  I used balsamic vinegar, and lots of it.  I sliced two huge bella caps thinly, and added a whole sweet brown onion, green and red bell peppers and topped with shredded daiya cheese.  Soooo good.

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What kind of vinegar did you guys use?  Just regular?  I think balsamic would go great with this, but I'm not sure if that would compromise/overpower the taste of the sauce...

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