Balsamic Portobello & Goat Cheese Hoagies
The key to this recipe is to thinly slice the mushrooms, peppers, and onions. The mushrooms, after they cook, should take on the shape of thinly sliced steak. Also, you want to toast the roll with a little butter on it. Personally, I think it gives it a much more authentic hoagie or hot sub taste. Trust me and just get the butter out. When all is said and done you will feel like you are chowing down on a super unhealthy hoagie! But you're not!
- 3 large portobello mushroom cap, cleaned and sliced thin
- 3 whole wheat hoagie or sub roll
- 0.25 cup goat cheese
- 0.5 tsp salt
- 0.5 tsp ground pepper
- 1 Tbsp balsamic vinegar
- 5 Tbsp chicken broth
- 1 Tbsp whole wheat flour
- 1 clove garlic, minced
- 1 yellow pepper, thinly sliced
- 1 white onion, thinly sliced
- 2 tsp olive oil
- 0.5 pat of butter each hoagie roll
- Heat oil, over medium heat, and cook onion until softened. Add peppers, garlic, and mushrooms until all the vegetables are very soft. You might need to add 1 tablespoon of vegetable stock during this time to deglaze the pan as the vegetables cook.
- Sprinkle vegetables with 1 tablespoon of whole wheat flour then add the rest of the vegetable stock along with the balsamic vinegar. Cook 1 -2 minutes more, or until liquid slightly thickens. Turn heat off and set aside.
- When the vegetables are almost done cooking spread the inside of each of the hoagie rolls with ½ tablespoon of butter. Toast in a toaster oven, or regular oven, at 350 degrees for about 3-5 minutes or until butter is melted and bread is toasted. Crumble 1 ounce of goat cheese in the bread and spread it around.
- Divide mushroom mixture evenly among hoagie rolls and enjoy.
Make Ahead: The filling can be made 1-2 days ahead of time and stored in the refrigerator. Warm up in the microwave when ready to eat. Toast the buns as directed.
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