Copycat Mellow Mushroom Mushroom and Cheese Hoagies recipe.

A delicious vegetarian hoagie packed full of flavor!

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!

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.

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

Name: Mushroom and Cheese Hoagies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 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

Copycat Mellow Mushroom hoagie recipe

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

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

Instructions

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

Enjoy!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 470Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 6mgSodium: 959mgCarbohydrates: 79gFiber: 6gSugar: 10gProtein: 16g