Nigella Lawson Portobello Mushroom Cheesesteak Sandwich
Indulge in the ultimate plant-based comfort food with Nigella Lawson's Portobello Mushroom Cheesesteak Sandwich. This vegetarian twist on the classic Philly cheesesteak features hearty strips of portobello mushrooms seared to perfection, paired with caramelized onions, sautéed green bell peppers, and a touch of garlic for a rich, savory flavor. Topped with melted provolone cheese and tucked into toasty sub rolls slathered with optional mayonnaise, this sandwich is a satisfying explosion of bold, cheesy goodness. Ready in just 30 minutes, it’s perfect for weeknight dinners or an elevated lunch. Whether you're a dedicated vegetarian or just looking to shake up your sandwich repertoire, this recipe delivers all the indulgence of a classic cheesesteak—minus the meat!
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Recipe Information
Ingredients
- 4 large caps Portobello mushrooms
- 3 tablespoons Olive oil
- 2 tablespoons Butter
- 1 large, thinly sliced Yellow onion
- 1 medium, thinly sliced Green bell pepper
- 2 minced Garlic cloves
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 4 slices Provolone cheese
- 4 Sub rolls
- 4 tablespoons (optional) Mayonnaise
Instructions
Clean the portobello mushroom caps with a damp paper towel. Remove the stems and use a spoon to gently scrape out the gills. Slice the mushrooms into thick strips.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the mushroom slices and cook for 5-6 minutes, stirring occasionally, until they are browned and tender. Transfer the mushrooms to a plate and set aside.
In the same skillet, add 1 tablespoon of olive oil and 2 tablespoons of butter. Once the butter is melted, add the sliced onion and green bell pepper. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened and lightly caramelized.
Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
Return the cooked mushrooms to the skillet. Season the mixture with salt and black pepper, stirring everything to combine. Remove from heat.
Preheat the broiler. Slice the sub rolls in half lengthwise and place them on a baking sheet. Toast the rolls under the broiler for 1-2 minutes, watching carefully to avoid burning.
Spread mayonnaise (if using) on the toasted halves of each roll.
Divide the mushroom mixture evenly among the rolls. Top each sandwich with a slice of provolone cheese. Place the sandwiches back under the broiler for 1-2 minutes, until the cheese has melted.
Serve the sandwiches warm and enjoy!
Nutrition Facts
Calories |
593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 957 mg | 42% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 7.8 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 281 mg | 22% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 637 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
