Recipe: Gluten-Free Portabello Mushroom Cheesesteaks

Who says being a gluten-free vegetarian is boring?  When you can cook up something as amazing as a cheesesteak sandwich, without even touching any meat…now that’s awesome.  And it is possible.  And thanks to my stock of gluten-free breads in my freezer, I happened to have gluten-free sub buns at my disposal.  And, thanks to my CSA bin, I had all the vegetables already in my home.

Thanks to the wonder that is Pinterest, I stumbled across this recipe and knew, immediately, that I had to make it.  As previously stated, I had every ingredient necessary to make it happen.  But…I had a few days of using things up and a holiday dinner that had to come first.  Thus…this recipe didn’t get made until last night.  But, wow…was I ever happy I went ahead, trusted Pinterest, and made it.

The recipe comes from a vegetarian food blog called Oh My Veggies.  The original recipe is for four sandwiches, but I had only 2 sub buns and it was just my roommate and I eating…so why make the extra?  I just cut it in half.  But this is the amazing recipe for you to try as well.  Trust me, the meaty portabello mushrooms will make you not even miss the lack of meat in this sandwich.

Recipe: Gluten-Free Portabello Mushroom Cheesesteaks

Gluten-Free Portabello Mushroom Cheesesteak Sandwich

Gluten-Free Portabello Mushroom Cheesesteak Sandwich

Servings: 4
Time: Prep 10 minutes; Cook 35 minutes

Ingredients:

  • 2 tbsp. extra virgin olive oil, divided
  • 2 extra-large portabello mushrooms, gills removed, thinly sliced
  • 2 tbsp. red wine
  • salt + pepper to taste
  • 1 small green pepper, thinly sliced
  • 1 large onion, thinly sliced
  • 8 slices provolone or mozzarella cheese (I used Veggie Slices Provolone Flavored vegan cheese)
  • 4 sub rolls, sliced lengthwise (don’t completely cut the top from the bottom, though!) (I used Tina’s Sweet Treats Gluten-Free Sub Buns)

Directions:

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Add mushrooms and cook 3-4 minutes, or until softened and browned.  Add wine and increase heat to high.  Cook until liquid has evaporated, about 2-3 minutes.  Transfer to bowl.

Preheat oven to 250 degrees F.

Carefully wipe skillet clean.  Heat remaining tablespoon of olive oil over medium-high heat.  Add green pepper and onions; cook until softened, about 5-8 minutes.

Reduce heat to low.  Return mushrooms to skillet and stir to combine.  Top vegetable mixture with cheese slices.  Once cheese has melted, remove from heat.

Divide veggie mixture into sub rolls.  Wrap each cheesesteak tightly with foil and place on a baking sheet.  Bake for 15 minutes.  Remove from oven and unwrap carefully.

ENJOY!

~*~*~

Loved these!  Absolutely LOVED these from first bite to last.  My roommate thought some sort of sauce on them might be good next time.  I could see what I could come up with.  I loved the way the portabello mushroom cap perfectly mimicked the meat that would normally go inside this sandwich.  It was seasoned perfectly, the vegetables were tender and flavorful, and the cheese just sort of topped it all off.  All of it melted to perfection inside the gluten-free bun that I used.

I would totally make this again in a heartbeat.  Beyond impressed with how delicious and amazing this meal was.  If you love a good, hearty sandwich…I totally recommend making these.  Totally delicious.

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