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Mushroom and Cheese Hoagies

Copycat Mellow Mushroom Mushroom and Cheese Hoagies recipe.

A delicious vegetarian hoagie packed full of flavor!

mushroom and cheese hoagies (copycat Mellow Mushroom recipe)
Today’s recipe is inspired by one of my favorite places to eat: Mellow Mushroom.

Although I’ve only been there two or three times, I’m in love. I wish we had one where I live!

They have since discontinued this hoagie and I have never been more sad.

Luckily, I recreated the flavor with this recipe!

mushroom and cheese hoagies (copycat Mellow Mushroom recipe)
The portobello & cheese hoagie is my favorite thing that I’ve tried from Mellow Mushroom.

I love the rich mushrooms and artichokes, the sundried tomatoes, two cheeses, and fresh sprouts!

The flavor profile is just insane and all the ingredients just mesh together so well.

mushroom and cheese hoagies (copycat Mellow Mushroom recipe)
I recreated all of the flavors in this dish and it was AMAZING.

I couldn’t find just the right bread this time (a little too thick), but the taste was spot on!

Definitely a comfort food! If you love Mellow Mushroom, you’ve got to try this recipe!

Copycat Mellow Mushroom Hoagie Recipe:

Yield: Filling for 4 hoagies

Mushroom and Cheese Hoagies

Mushroom and Cheese Hoagies

Copycat Mellow Mushroom hoagie recipe

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 1 loaf of bread (I used a 12 oz bakery bread) - (there will be enough filling for 4 sandwiches, so buy more bread accordingly)
  • 1/2 large yellow onion, diced
  • 4 large cloves of garlic, minced
  • 1 cup white mushrooms (or portobello if you have it), chopped
  • 2 (14 oz) cans of quartered artichoke hearts, drained
  • 4 sundried tomatoes in oil, plus 1 tablespoon of oil from jar
  • 2 teaspoons dried oregano
  • 1/2 teaspoon sea salt
  • 1 cup packed fresh spinach
  • Vegan mayonnaise
  • low fat crumbled feta cheese
  • Provolone cheese slices
  • fresh sprouts


Combine onion, garlic, mushrooms, sundried tomatoes and oil, oregano and sea salt in a skillet

Sautee for 7-10 minutes on medium-high heat, or until mushrooms release and cook out their liquid

Add drained artichoke hearts to skillet and sautee for 6-10 more minutes, until everything starts to get a little crispy

Toss the spinach in at the last minute and stir, remove from heat

Cut bread in half and bake if necessary

Spread a thin layer of vegan mayonnaise on the top and bottom of the bread, on the inside

Place 1/2 slice of provolone cheese down on the bottom of the bread

Top with mushroom mixture, crumbled feta cheese, and fresh sprouts


Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 470Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 6mgSodium: 959mgCarbohydrates: 79gFiber: 6gSugar: 10gProtein: 16g

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