Portabella French Dips
Savor the comforting, umami-packed flavors of Portabella French Dips, a vegetarian twist on a classic favorite. Juicy, meaty portabella mushroom caps are marinated in a savory blend of soy sauce, garlic, and Worcestershire sauce before being perfectly seared to capture their smoky essence. Paired with buttery caramelized onions and gooey melted provolone cheese, these hearty sandwiches are nestled in toasted French rolls and served alongside a rich vegetable broth au jus for dipping. Ready in 45 minutes, this easy-to-make recipe is ideal for a satisfying weeknight dinner or an indulgent lunch. These vegetarian French dip sandwiches are a must-try for mushroom lovers and fans of bold, comforting flavors!
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Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 3 tablespoons Olive oil
- 2 tablespoons Soy sauce
- 1 tablespoon Worcestershire sauce (vegetarian if needed)
- 3 cloves Garlic cloves, minced
- 1 teaspoon Dried thyme
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 rolls French rolls
- 4 slices Provolone cheese
- 3 cups Vegetable broth
- 1 large Onion, thinly sliced
- 2 tablespoons Butter
Instructions
Preheat your oven to 400°F (200°C).
Clean the portabella mushrooms with a damp cloth and remove the stems. If desired, scrape out the gills with a spoon for a milder flavor.
In a small bowl, whisk together 2 tablespoons of olive oil, soy sauce, Worcestershire sauce, minced garlic, dried thyme, salt, and black pepper.
Brush the marinade generously over both sides of the mushroom caps. Let them marinate for at least 10 minutes while preparing the other components.
In a medium saucepan over medium heat, melt the butter and add the sliced onion. Sauté the onion until softened and golden, about 7-8 minutes.
Pour the vegetable broth into the saucepan with the onions and simmer for 10 minutes. Taste and adjust seasoning with salt or pepper as needed. This will serve as your au jus.
Heat a skillet or grill pan over medium heat. Add the remaining 1 tablespoon of olive oil, then cook the marinated portabella mushrooms for 4-5 minutes per side, until tender and slightly charred.
Slice the French rolls in half and lightly toast them in the preheated oven for 3-4 minutes.
Place a cooked mushroom cap onto the bottom half of each roll, then top with a slice of provolone cheese. Return the sandwiches to the oven for 2-3 minutes, just until the cheese is melted.
Top with the other half of the roll. Serve immediately with small bowls of the warm au jus for dipping.
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 1553 mg | 68% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 9.9 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 269 mg | 21% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 954 mg | 20% | |
*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.
