And just like all the rest, this mushroom makeover doesn’t just work, it kills.
Savoury and smokey, meaty and satisfying, you won’t miss the beef for a second. And with a splash of soy sauce and Worcestershire, we ramp up the mushroom’s built-in umami to the next level.
Portobellos are a perfect mushroom choice for this recipe because they hold up as big meaty slices akin to an actual Philly cheesesteak. You’ll see that I’ve removed the gills of the portobello mushrooms above. They are totally edible, but they kind of disintegrate when cooked and make it look as though you’ve cooked your mushrooms in mud. So I recommend you remove them, if only for aesthetics. Depending on how large your mushroom are, the stems should also be removed, as they can be tough and woody,
These work as well as a main course but would also reheat well for lunch the next day. We’ve also done them as appetizers by using wee tiny little buns. And just like our BLT Fresh Rolls, you can make one batch with steak and one with mushrooms as a great solution to pleasing both meat eaters and veggos, without anyone feeling left out!