Appetizer Spotlight FBC2017: Mushroom Cheesesteak Sandwiches by How to Eat
With the deadline around the corner, the competition is getting exciting! It’s certainly getting harder and harder to judge.Bloggers are sharing their favourite appetizers, this time with a Canadian twist, for a chance to win their way in to FBC2017! FBC members are invited to join the contest, but get your entries before the August 7th deadline. For those of you who are just here for delicious eats, watch the competition unfold, as we share each entry and help us decide!
We’re excited to welcome Erin & Dara from How to Eat to the contest! The girls have given this classic sandwich a meat makeover, using mushrooms instead.Mushroom Cheesesteak Sandwiches
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.
2 tablespoons canola oil (divided)
1 Medium onion (thinly sliced)
1 green bell pepper (thinly sliced)
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
4 portobello mushroom caps (approximately 5 inches across, gills and stems removed and sliced)
1 tablespoon worcestershire sauce
1 tablespoon soy sauce
8 thin slices provolone cheese
8 mini ciabatta buns
1. Heat 1 tbsp canola oil over medium high heat in a large skillet (a cast iron pan also works well). Add onions and peppers and sauté, stirring regularly, until soft and lightly browned. About 15 minutes. Add salt and pepper, remove from pan and set aside.
2. Add remaining canola oil to the same skillet over medium hight heat and add mushroom slices. Sauté for 7-8 minutes, add Worcestershire and soy sauces and sauté for another minute until most of the liquid is evaporated. Remove from heat.
3. On the bottom half of each bun, layer 1/8 of the mushrooms, peppers and onions and top with 1 slice of provolone cheese that has been folded over to fit over the mini bun. Broil on high heat for 3-4 minute until cheese is melted and beginning to brown.
4. Top with remaining half of bun and serve warm.
FBC Members are encouraged to join the competition with their own recipe! Click through for full contest details.