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Portobello cheesesteak


  • 1 hoagie bun
  • 4 portobello mushrooms
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 2 cloves garlic finely chopped
  • 2 tablespoons finely chopped Italian parsley
  • 2 slices of provolone cheese
  • 3 large pickled hot peppers (whole)
  • Salt and pepper
  • 1 onion sliced
  • 1/2 cup buttermilk
  • 1 cup flour
  • 1 tablespoon dried oregano
  • 1 tablespoon garlic powder
  • Canola oil for frying (depends on size of pan) .5 L


  1. Heat oven to 450F. Remove the caps from the mushrooms and marinate them in the balsamic and oil for 30 minutes to absorb some of that flavour. Sprinkle with garlic and parsley and salt pepper and roast in the oven for 10-12 minutes until tender. Soak the onions in buttermilk then transfer to a bowl filled with season flour (garlic powder and oregano). Fry the onions in a half inch of canola oil until golden brown. Remove from oil, season with salt. Remove the mushrooms from oven, top with cheese and put back in the oven under the broiler until bubbled and melted. Place the cheese melted mushrooms in the bun with the hot peppers and crispy fried onions. Add spicy hot mustard if you wish but keep in mind mustard doesn't belong on a cheesesteak. 

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