Listen, I promise this won't just be a "Grilling Only" blog. But I have to share this recipe with you and then I promise I'll get back to other recipes that don't require a grill. (Although seriously, grills are pretty awesome)
After the success of the mushroom gyro (and that was a very tasty success!), my husband came up with the idea for a grilled mushroom sub, sorta like a vegetarian cheesesteak. And since we live so close to Philadelphia and home of the Cheesesteak, I knew we had to do it right. (Technically, this is a "One Provolone With.")
We chopped up some lovely Baby Bella mushrooms, which are probably my favorite for just everyday tastiness. I love onions in my cheezesteaks, so we roughly chopped a gorgeous red onion to add into the mix.
The mushroom and onion mixture are drizzled with olive oil and then generously seasoned with Italian seasoning and fresh garlic, before they go straight onto a grill rack/pan. (If you don't have a grill, go ahead and saute them in a pan).
After those are all nice and cooked, we assembled the sandwich on a nice crusty hard roll with a healthy schmear (yes, that's a technical term) of marinara sauce and a few thin slices of smoked provolone. Add a generous amount of the cooked mushrooms and onions, and you've got yourself a sandwich that is guaranteed to satisfy any vegetarian. (or even omnivore!)
Seriously, this couldn't be easier and is the perfect meal for those summer nights where you don't want to spend more than 30 minutes making something hearty.
Grilled Philly Mushroom Sandwich
4 cups quartered Baby Bella mushrooms
1 cup roughly chopped red onion
1/8 cup olive oil
1/2 tsp salt
1/2 tbsp Italian seasoning blend
2 cloves garlic, minced
Rolls, cheese, and your favorite marinara sauce
Preheat grill to medium high. Combine mushrooms, onions, oil, salt, seasoning, and garlic. Stir well. Cook on grill pan for about 4-5 minutes, until tender but not too mushy. Assemble sandwich and ENJOY!