STUFFED-MUSHROOM HOAGIE | MARTHA STEWART
Imagine a giant stuffed mushroom in delectable sandwich form, and you have this creative plant-based recipe. After broiling button and portobello mushrooms, we pile on piquant provolone and a parsley salad tossed with matchstick carrots and pickled peppers. Where are the breadcrumbs, you ask? In the garlic-buttered hoagie roll that surrounds the goods.
Provided by Sarah Carey
Categories Vegetarian Recipes
Total Time 30 minutes
Yield Makes 2
Number Of Ingredients 13
Steps:
- Preheat broiler, with a rack 6 inches from heating element. Combine parsley and carrots in a bowl. Toss with cherry-pepper brine and oil; season with salt and pepper.
- Heat butter in a small saucepan with garlic, oregano, garlic powder, and 1/2 teaspoon salt until melted. Scoop out some of top of each roll to make room for filling. Brush split sides with garlic butter.
- Arrange mushrooms on a broiler pan; season with salt. Broil, flipping once, until tender and shriveled slightly, 10 to 12 minutes. Push to one side of pan and sprinkle with Parmigiano.
- Place rolls, split-sides up, on other side of pan. Broil 1 minute. Top mushrooms with provolone and broil until bread is golden brown and cheese is melted, 30 seconds to 1 minute more. Use a spatula to transfer half of mushroom mixture to bottom half of each roll. Top with cherry peppers and parsley salad, then other halves of rolls; serve immediately.
MUSHROOM STEAK HOAGIES RECIPE: HOW TO MAKE IT
My Aunt Diane perfected the recipe for these hearty hoagies. We often double or triple it for family gatherings since they're such a hit. I begin marinating the beef the night before so the sandwiches can be put together in less than 30 minutes on a hectic evening. -Jennifer Walker, Logan, Utah
Provided by Taste of Home
Categories Lunch
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag or shallow glass container, combine water, soy sauce, garlic powder and pepper. Add steak and turn to coat. Seal or cover and refrigerate for 6-8 hours or overnight. , Drain and discard marinade. In a large skillet, brown steak over medium heat. Add the onion, green pepper and mushrooms; stir-fry until tender. Reduce heat. Sprinkle with cheese. , Remove from the heat; stir until cheese is melted and meat is coated. Spoon onto buns; top with tomatoes.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
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