Posts tagged portobello

Portobello Philly cheesesteak sandwich

After having a lackluster Philly cheesesteak during a recent layover in Philadelphia, I’ve been craving a lighter version of this famous sandwich. For a change this week, I used beefy portobello mushrooms instead of steak.

Mr. Squid also added some lightly sauteed strips of deli ham into the mix. The key for a really good Philly–besides ditching the Cheez Whiz–is to prepare each fixin’ individually. So saute the onions and peppers, remove from pan; saute the portobellos and then mix everything back together.

Recipe

Prep time: 30 minutes

Servings: 4-5

Ingredients:

4 portobello mushrooms, cut into thin strips

2 sweet peppers, cut into thin strips

1/2 white onion, cut into thin strips

4-6 ounces Fontina or Muenster Cheese in slices

4-5 hoagie buns

5 deli sliced ham slices, cut into thin strips (optional)

Seasonings

1 tablespoon oil, divided

2 tablespoons chicken broth

Directions:

  1. Bring 1/2 tablespoon oil (I like grape seed) to medium-high heat in a heavy-bottomed saute pan. Cook the onions and peppers until just softened; remove from pan.
  2. Saute the portobello mushrooms in the remaining 1/2 tablespoon oil until just softened.
  3. Add the pepper and onion mix (and ham, if using), back into the pan. Sprinkle with salt and pepper.
  4. Place the cheese slices on top of the mixture. Add in the chicken broth and cover the pan so that the cheese is melted.
  5. Add the mixture into the cut hoagie buns.
  6. Sprinkle with hot sauce, if desired.

Kids’ reactions: My teen LOVED this meal. My middle child who is usually a big mushroom eater wasn’t quite sure what to make of this sandwich, but she ate about half of it without saying too much. My youngest said she didn’t like the peppers; I’m working on that…

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4th of July eats

Do you need to make something last-minute for a barbecue or picnic tomorrow? I’ve got you covered: here are a few ideas perfect for picky eaters–and even more adventurous taste buds.

Watermelon limeade. Forget the lemonade and go green. I like to mix whatever other fruit I have on hand–whether it’s strawberries, raspberries, or watermelon to sweeten the limeade so I don’t have to use quite as much sugar.

Pink lemonade cupcakes. Speaking of lemonade, what about putting the pink lemonade concentrate into your cupcake batter instead of a pitcher like this idea from Putting It All on the Table?

Homemade sno cone syrups. Try this idea for DIY cherry and lemon-lime syrups to stir into crushed ice–or into your sno cone machine, if you’re lucky enough to have one like Casey Barber at Good.Food.Stories.

Blueberry salsa. Mix a burst of sweet fruit into pico de gallo for a tasty chip dip.

Strawberry frisee salad. Add some Thai flare (and strawberries) to make this colorful salad from Garlic Girl.

Perfect potato salad. Everyone has there favorite potato salad recipe, here’s mine. (The secret is to whisk the hard-boiled egg yolk into your sauce.)

Shrimp skewers. Break out the bamboo sticks for these skewers that you can put together quickly. At Cafe Johnsonia, she made her skewers on the stovetop, but you can throw yours onto the grill.

Portobello burgers. Looking for beefier flavor in your burgers? Then skip the meat counter and head right to the produce section. Brushing the portobello with olive oil as it cooks will help it get slightly crisped on the outside and tender on the inside.

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