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Mushroom Philly Sandwiches

Mushroom Philly Sandwiches

A Philly without the steak? Thick slices of portabella mushroom tossed with onions and peppers topped with havarti cheese on a toasted Italian roll.


  • 1 Tbsp Villa Frizzoni® canola oil
  • 1 ½ c (6 oz) Good Roots® portabella mushrooms, thinly sliced
  • 1 ½ c Good Roots® green bell peppers, thinly sliced
  • 1 c (1/2 medium) Good Roots® yellow onion, thinly sliced
  • 6 – 0.75 oz slices Cobblestreet Market® Havarti cheese
  • 6 Brickfire Bakery® hoagie rolls


  1. In a large frying pan, heat canola oil over medium low heat.
  2. Add sliced portabellas, bell peppers, and onion and cook until soft, turning the mixture half-way through cooking.
  3. Split and toast the Hoagie rolls.
  4. Place 1/3 cup of mushroom, pepper, and onion mixture onto bottom half of each roll.
  5. Top with Havarti cheese.
  6. Place the topped Hoagie roll bottoms on a broiling pan and heat under a broiler for two to three minutes or until cheese is melted.
  7. Top with Hoagie roll top and serve.

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