Portabella Mushroom Cheesesteak Recipes

Steps:

• Remove stems and clean the mushrooms; set aside.
• Mix vinegar, Worcestershire, oil, garlic, onion powder, salt, and pepper together in a small bowl.
• Place mushrooms inside a large zip-top bag. Pour in the marinade and turn the bag so the mushrooms get evenly coated. Let sit in a refrigerator for a minimum of 5 minutes, or up to 12 hours.
• Spray a large skillet with cooking spray and heat over high heat. Grill mushrooms in the hot pan until heated through and browned, about 4 minutes per side.

Steps:

• Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the white, portobello, cremini and oyster mushrooms, season with salt and cook, stirring, until the mushrooms are browned thoroughly, about 5 minutes. Season the mushrooms with the Montreal steak seasoning and Worcestershire sauce. Add the thyme sprigs and cook for 1 minute more. Transfer the mushrooms to a plate and set aside.
• Add 2 more tablespoons of butter to the same skillet and throw in the onions and green and red peppers. Reduce the heat to medium low and cook the veggies until dark golden and soft, about 8 minutes.
• Preheat the broiler.
• Add the black pepper and cayenne to the processed cheese sauce and stir. Microwave according to the package instructions until hot.
• To toast the rolls, spread 1 tablespoon of butter on the inside of both the top and bottom of each roll with a butter knife. Place the rolls on a baking sheet butter-side up and broil until golden brown, 3 to 4 minutes.
• To build the sandwiches, spread 1 tablespoon of mustard and 1 tablespoon of mayonnaise on the bottom half of each roll. Place a pile of mushrooms onto the bottom of each roll. Top with the peppers and onions and spoon a generous amount of cheese sauce over the veggies. Place the top on the sandwich and serve immediately.

Steps:

• marinate mushrooms in balsamic, cook mushrooms, onion, pepepper in skillet. toast rolls slightly, fill and add cheese and toast until cheese melts

Steps:

• Wash portabellos with a damp paper towel.
• The portabellos might seem a little dry, especially around the'gills'.
• Cut them into strips and place on a dinner plate.
• Cover mushroom strips with olive oil and allow them to soak while you prepare the onions.
• If they still appear dry, add more oil.
• Cut onions into thin strips.
• Caramelize onions over medium or medium high heat in butter and olive oil, stirring frequently until golden brown.
• The amount of oil and butter depend on the moisture content of your onions, I usually use more butter than olive oil.
• The longer and slower you cook the onions, the better.
• You can do this from 15-45 minutes depending on your schedule.
• Nothing tastes better than a nicely caramelized onion!
• Once onions are done, remove from skillet.
• Preheat broiler.
• Use the same skillet to heat up the portabello mushrooms.
• Again, cook in butter and olive oil just until warm and tender.
• (I recommend not cooking the mushrooms and onions together, portabellos have a habit of turning other food black.) Slice open the sandwich rolls and remove a little of the bread stuffing from each side.
• Distribute cooked portabellos evenly to each roll.
• Cover with caramelized onions.
• Add mozzarella cheese to taste.
• Sprinkle with parmesan cheese.
• Broil until cheese melts and rolls begin to brown, 3-5 minutes.
• Serve with ketchup for a cheesesteak flavor.