Healthy Lifestyle Diets Healthy Vegetarian Recipes Healthy Vegetarian Lunch Recipes Healthy Vegetarian Sandwich Recipes Mushroom French Dip 4.5 (2) 2 Reviews Meaty portobello mushrooms have just the right amount of earthy, savory flavor and the perfect texture to replace beef in these vegetarian French dip sandwiches. By Adam Dolge Adam Dolge Instagram Adam Dolge is EatingWell's Lead Recipe Developer. Prior to joining the EatingWell team, Adam worked for the Meredith Food Studio in Birmingham, Alabama and tested and developed recipes for brands including Cooking Light, Southern Living, Real Simple, Food & Wine, People and Health. EatingWell's Editorial Guidelines Published on September 8, 2021 Print Share Share Tweet Pin Email Active Time: 30 mins Total Time: 30 mins Servings: 4 Nutrition Profile: Egg Free High Fiber High-Protein Low-Calorie Nut-Free Soy-Free Vegetarian Jump to Nutrition Facts Ingredients 3 tablespoons extra-virgin olive oil, divided 1 medium onion, thinly sliced 2 cloves garlic, thinly sliced 4 large portobello mushroom caps, gills removed, cut into 1/4-inch-thick slices 12 ounces oyster or shiitake mushrooms, trimmed and coarsely chopped 1 tablespoon Dijon mustard 1 tablespoon chopped fresh thyme 1 ½ cups reduced-sodium vegetable broth or mushroom broth ¼ cup dry sherry 4 small whole-wheat hoagie rolls, halved lengthwise 4 slices provolone cheese Directions Heat 1 tablespoon oil in a large cast-iron or heavy skillet over high heat. Add onion and cook, stirring frequently, until lightly browned, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute. Transfer to a medium bowl. Add 1 tablespoon oil to the pan. Add portobellos and cook, stirring occasionally, until browned, 5 to 6 minutes. Transfer to the bowl. Add the remaining 1 tablespoon oil and oyster (or shiitake) mushrooms to the pan. Cook, stirring occasionally, until browned, 5 to 6 minutes. Return the portobellos and onion to the pan. Stir in mustard and thyme; cook for 1 minute. Stir in broth and sherry and simmer for 5 minutes. Position a rack in upper third of oven; preheat broiler to high. Scoop out most of the inside of the rolls (reserve for making breadcrumbs, if desired). Place the rolls cut-side up on a baking sheet. Using a slotted spoon, divide the mushroom mixture among the bottom halves of the rolls (reserve the sauce). Top with cheese. Broil until the cheese is bubbly and lightly browned, 1 to 2 minutes. Place the top halves of the rolls on the sandwiches and serve with the sauce. Jacob Fox Print Nutrition Facts (per serving) 402 Calories 20g Fat 43g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 402 % Daily Value * Total Carbohydrate 43g 16% Dietary Fiber 8g 29% Total Sugars 10g Protein 16g 32% Total Fat 20g 26% Saturated Fat 6g 30% Cholesterol 15mg 5% Vitamin A 440IU 9% Sodium 649mg 28% Potassium 925mg 20% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved