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Step 1
Destem and wipe clean the portobellos. Cut them into 1/2" strips and set aside. Whisk together the ingredients for the portobello marinade. Transfer the marinade to a large ziplock bag. Add the portobello strips and shake the bag so that the portobellos are fully submerged. Let marinate while preparing the rest of the sandwiches.
Step 2
Preheat the oven to 400 F.
Step 3
Make the vegan cheese sauce. In a small saucepan over medium heat, melt butter. Add flour, whisking constantly, until a roux has formed. Add milk, 1/4 cup at a time. Continue to whisk constantly. Bring to a boil and cook for about 4-5 minutes until the mixture begins to thicken - it should coat the back of a wooden spoon. Remove from heat and add Mozzarella Cutting Board Shreds, salt, and pepper. Stir in until the cheese has melted. Set aside.
Step 4
Heat one tablespoon of oil over medium-low heat in a large skillet. Add onions and sauté for about 5 minutes, until onions are fragrant and translucent. Add peppers and button mushrooms and sauté for an additional 5 minutes until peppers cooked all the way through and slightly charred. Remove from heat and season with salt and pepper.
Step 5
Wipe clean the skillet. Add the remaining oil and increase the heat to medium. Add the marinated portobellos along with the marinade and sauté, stirring occasionally, for 3-5 minutes until the portobellos are crispy brown and charred on the outside.
Step 6
Assemble the sandwiches by placing 1/4th of the portobellos at the bottom of each hoagie roll. Top the onions/bell pepper mixture and a few dollops of vegan cheese sauce. Place on a baking sheet and bake 5 minutes until the bread is crispy and the cheese sauce is warm and melty. Remove from heat and serve immediately.