It tastes just like a Philly cheesesteak - just without the "steak!"
I don’t know about you, but I’m completely and totally blown away by this Portobello mushroom Philly cheesesteak recipe. Seriously – take a look at how beautiful that sandwich is! If I was looking at that sub from afar, I would never guess it was a vegetarian recipe. Even after taking a bite, I didn’t miss the meat.
You might have your doubts – after all, our Portobello Mushroom Philly Cheesesteak has neither cheese nor steak. Those kind of seem like important ingredients – especially since they’re in the title of the sandwich. But, we wanted to take an iconic carnivore sandwich and turn it into a Meatless Monday celebration. After making myself one of these, I have to say: this recipe absolutely nailed it.
Why This Recipe Works
There are a few key factors to why this recipe works. The first is the use of Worcestershire and soy sauces – we’ll get to why that’s so important in a minute. The second is the combination of vegetables. You see, we’re not just tossing a few Portobello mushrooms onto a bun and calling it good. We’re combining a bunch of nutrient-dense vegetables to really create something special.
Every vegetable we’ve chosen brings a unique flavor profile to the sandwich. The mushrooms are meaty, the red onion is sweet, and the garlic is pungent. The combination of red and green bell peppers brings a grassy-but-fruity flavor to the table. Finally, the spinach and the parsley bring herbaceous flavors that complement the other vegetables.
And then comes the sauce – I promised I’d get back to why it’s so important! Both Worcestershire and soy sauces are filled with savory (or, umami) flavors. They deepen the meaty flavor of the mushrooms and work hard to meld all of the vegetable flavors. When it all comes together, it will almost taste cheesy – just like a Philly cheesesteak.
There you have it – the perfect meatless Portobello Mushroom Philly Cheesesteak. It’s a great choice for a backyard barbecue or dinner party, but it also works as a filling lunch. I’m not sure that I can stare at that picture any longer without hitting the kitchen and making one for myself!
Portobello Mushroom Philly Cheesesteak
- 2 tablespoons olive oil
- 4 cups mushrooms stems removed, and sliced into strips (Portobella mushrooms work great!)
- 1 green bell pepper small, sliced thin
- 1 red bell pepper small, sliced thin
- 1 red onion sliced thin
- 2 garlic cloves
- 2 cups baby spinach
- 1/4 cup parsley fresh, chopped
- 1/2 cup vegetable broth low-sodium
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 teaspoons dried oregano
- 1 tablespoon soy sauce
- 1 teaspoon worcestershire sauce optional
- 6 whole-wheat crusty sub buns
- In a large skillet, heat the olive oil. Once hot, add the mushrooms, bell peppers, onion, and garlic. Cook until the vegetables are very soft, about 8 to 10 minutes.
- Stir in the spinach, parsley, broth, salt, pepper, and oregano. Bring to a simmer and cook until the spinach is wilted and most of the liquid is absorbed, stirring often. Stir in the Worcestershire sauce (if using) and the soy sauce.
- Create a pocket in the buns and spoon the hot filling inside. Serve hot and enjoy!
Have you made this recipe?
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If you’re a vegetarian (or, you’re not, but you’re looking to make more meatless recipes), you’ve come to the right place! Our Facebook and Instagram accounts are filled with beautiful and healthy dinners – so give us a follow if you like what you see.
More Meatless Recipes That Don’t Sacrifice on Flavor:
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It doesn’t get any better than a dish that only takes 10 minutes to pull together. This colorful bowl will taste just like sushi, but you won’t have to leave the house for take-out.