Grilled Mushroom Cheesesteaks #vegetarian #dinner

Grilled Mushroom Cheesesteaks #vegetarian #dinner

I have proclaimed my adoration for mushrooms here commonly. Today, we're talking cheesesteaks (since I'm a Philly young lady all things considered.) In this way, I'm really not a tremendous cheesesteak fan. Some of the time I go for a chicken cheesesteak or a veggie lover cheesesteak – which is basically disrespectful among cheesesteak idealists.

In any case, why not join one Pennsylvania nourishment treasure into another and this barbecued mushroom cheesesteak also fits directly into Meatless Monday.

My version of Cheez Master is made with simply flour, a pat of margarine and some great cheddar. What's more, on the off chance that you are mushroom sweetheart like me, I don't believe you're going to miss the steak with this child.

Also try our recipe Balsamic Garlic Grilled Mushroom Skewers

Grilled Mushroom Cheesesteaks #vegetarian #dinner #sandwich #breakfast #meatless

Grilled mushrooms and grilled onions with a light cheese sauce makes for the ultimate vegetarian cheesesteak.

For the mushrooms:

  • 1 tablespoon olive oil
  • 1 medium onion, sliced thinly
  • 20 ounces baby bella or white button mushrooms, sliced
  • 1 tablespoon reduced sodium soy sauce
  • 1/4 teaspoon black pepper

For the “cheese whiz” sauce:

  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 2/3 cup low-fat milk (warmed for 1 minute in microwave)
  • 4 ounces Cabot Extra Sharp Cheddar
  • 4 (6-inch) whole-wheat rolls


  1. In a grill pan, heat olive oil over medium heat. Add onion and cook for about 5 minutes, stirring occasionally.
  2. Add mushrooms and grill for about 10 minutes, stirring occasionally.
  3. Add soy sauce and black pepper, stir and grill for another 5 minutes, stirring occasionally. Remove from pan.
  4. Place rolls, cut side down on pan and grill for a few minutes until toasted.
  5. While mushrooms are grilling, make cheese sauce by placing a small sauce pan over medium heat. Add butter and once melted, whisk in flour.
  6. Slowly pour in warm milk, whisking constantly. Whisk frequently until sauce thickens (about 2 – 3 minutes.)
  7. Slowly whisk in cheese and whisk until melted. Remove from stove.
  8. To assemble sandwiches, divide mushrooms evenly among 4 rolls. Pour cheese sauce over mushrooms and serve immediately.

Read more our recipe : Low Carb Bacon & Eggers

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