Portobello Mushroom Philly Cheese Sandwich with Spiralized Peppers and Onions

gluten freevegetarian
Portobello Mushroom Philly Cheese Sandwich with Spiralized Peppers and Onions

Portobello Mushroom Philly Cheese Sandwich with Spiralized Peppers and Onions

I remember my first Philly Cheese Steak sandwich. I was in high school and it was after a Philadelphia Flyers game. I was on a date (sorry, Lu!) and we were doing the whole Philly experience, so of course, it had to end with a cheese steak.

Was it Pat’s or Geno’s? I can’t remember, but it certainly was delicious – greasy, cheesy, meaty, and worthy of the hype.

However, it certainly wasn’t the healthiest thing I’ve ever eaten.

I actually haven’t had a cheese steak sandwich since, but I randomly had a craving for one, after seeing someone’s post-Philadelphia-marathon Instagram picture the other weekend.

Portobello Mushroom Philly Cheese Sandwich with Spiralized Peppers and Onions

Since Inspiralized is all about making your favorite foods into healthier versions, I knew I had to come up with a clean-eating friendly version (although, it was impossible to skimp on the cheese here!)

The peppers and onions are lightly but perfectly seasoned with the simple seasonings of salt, pepper, oregano and garlic powder. They’re packed into oven-baked portobello mushroom caps, topped with provolone cheese, and baked until melted and gooey.

Now, nothing can really compare to a true cheese steak sandwich, but these definitely satisfy the craving in the meantime – the provolone cheese oozes into the spiralized bell peppers and onions and the mushroom keeps its firmness just enough to carry the toppings.

Portobello Mushroom Philly Cheese Sandwich with Spiralized Peppers and Onions

If you haven’t had a portobello mushroom cap type sandwich, you’re missing out! I still love my Tuna Melt with Spiralized Parsnips (made in a mushroom cap) from my first cookbook, Inspiralized. Just make sure to buy the largest mushroom caps you can find and carefully scrape out the gills.

This dish saves well in the refrigerator and will reheat well, so make it in advance and have your coworkers begging you for a bite!

Watch our video to learn how to spiralize an onion and a bell pepper using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Inspiralized

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 6 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Portobello Mushroom Philly Cheese Sandwich with Spiralized Peppers and Onions

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6

Ingredients

  • 6 large portobello mushroom caps gills scraped out and cleaned
  • olive oil cooking spray
  • salt and pepper
  • 2 tablespoons extra virgin olive oil
  • 1 red bell pepper Blade A, noodles trimmed
  • 1 green bell pepper Blade A, noodles trimmed
  • 1 large white onion Blade A, noodles trimmed
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 6-12 slices of provolone cheese either 1 slice or 2 per sandwich

Instructions

  • Preheat the oven to 400 F. Line a baking sheet with parchment paper and set aside.
  • Lay out the Portobello mushroom caps on the baking sheet. Spritz with the olive oil cooking spray season with salt and pepper. Roast in the oven for 10 minutes. When done, pat off any excess moisture.
  • Meanwhile, heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add in the bell pepper and onion noodles. Season with salt, pepper, oregano, and garlic powder. Cook, tossing occasionally, until bell peppers are caramelized, about 10 minutes.
  • Pack each mushroom cap with the bell pepper and onions. Top each with a cheese slice (or two) and bake in the oven for 5-8 minutes or until cheese fully melts.
  • Serve immediately.

Notes

Per serving (1 out of 6); Calories: 172, Sodium: 246mg, Carbs: 7g, Fiber: 3g, Sugar: 1g, Protein: 9g

phillycheese

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating




The maximum upload file size: 300 MB. You can upload: image. Drop file here

12 comments

Leanne in Cali says:
Yum! Can't wait to try this. Thanks for sharing---I printed it. Sounds delish!!
Hiker1226 says:
"This dish saves well and reheats well in the refrigerator," lol ;-)
Can't wait to try this!!! BTW thanks for suggesting pans.... Now have a full set!!
Gayle says:
Looks great, but any video or instructions on inspiralizing a bell pepper?
Debra says:
Oh, this looks yummy. Will try it out. Thanks.
Alison says:
Why do you scrape out the gills? Is it just to make room for the filling?
Steph sheets says:
I have the same question. Did you try it with the gills left in?
Bonnie Eisner says:
What's the calorie count, please.

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

air fried shrimp tacos with pineapple mango salsa and guacamole, another meal made fully from a @wholefoods shop! 🌮🍍🥑🍤⁣

~ corn tortillas⁣
~ guacamole⁣
~ pineapple & mango salsa (fresh prepared foods)⁣
~ sliced red cabbage (pre-sliced container)⁣
~ @sirkensingtons chile lime crema⁣
~ cleaned & deveined shrimp ⁣
~ panko breadcrumbs ⁣

preheat the air fryer to 400 degrees. dredge the shrimp in egg and dip in panko (toss the panko with paprika, onion, chili, & garlic powder, salt, and cumin.) add in a single layer to the air fryer and cook for 7-10 minutes, flipping halfway through (they’re done when golden brown and C-shaped.) spread some guacamole on the tortillas and top with shrimp, cabbage tossed with juiced lime, pineapple mango salsa, and drizzle with the bottled crema. easy peasy! 👏🏼 ⁣

what’s your favorite easy weeknight taco combo? 🌮 #inspiralizedwholefoodsmealideas
...

super easy lunch idea, made (almost) entirely from the freezer and 100% from @wholefoodsmarket, so next time you go there to shop, grab the following items and make this Teriyaki Tofu and Pepper Riced Cauliflower Stir Fry👇🏼👇🏼

~ frozen riced cauliflower, stir fry style⁣
~ frozen three pepper blend (sliced bell peppers)⁣
~ organic teriyaki sauce⁣
~ @wildwoodfoods teriyaki baked tofu⁣
~ for garnish: white sesame seeds, red pepper flakes⁣

heat a tablespoon of neutral oil in a medium skillet. add the bag of riced cauliflower and sauté until softened to your preference (about 5 minutes for rice-like, IMHO.) set the cauliflower aside in a bowl. add a couple handfuls of bell pepper strips and half the package of tofu, cubed. pour over some teriyaki sauce (I use about 1/3 cup), stir, and let cook until peppers are totally soft, another 3 to 5 minutes. top the riced cauliflower with the teriyaki tofu and peppers. garnish with sesame seeds and red pepper flakes. enjoy!⁣ 🥡

do you like easy meal ideas like this from specific grocery stores? 🤔 I'll start a hashtag for them - this one will be #inspiralizedwholefoodsmealideas
...

probably my favorite part of parenthood is seeing life through my children’s’ eyes. everything is new and they live a life of exciting discovery. and nothing beats the merriment of Christmastime! 🎄🎅🏻 luca and roma had a blast ice skating today in NYC - luca got the hang of it quickly and he loved pushing roma on the little plastic bear seats they had at @rinkatbrookfieldplacenyc. ⛸❄️ the twins were angels and slept the whole time, so I could be present with my older kids. 👼🏻👼🏻

and we’re building a holiday bucket list calendar, what should we add to it (aside from meeting santa? 😉)
...

cauliflower and carrot masala, totally normal meal on thanksgiving eve, right? 😅🥄

tomorrow we’re going to my BIL’s to hang out with Lu’s side of the family, and I’m excited to see everyone (it’s been YEARS!) and have the kids spend time with their cousins, aunts and uncles 🙏🏼

for the curry, simmer cauliflower, carrots, a jar of @mayakaimalfoods, and 2 cups of @bonafideprovisions veggie broth in a large pot for 20 minutes or until thickened to your preference. add cooked lentils, stir, and serve with jasmine rice, chutney and toasted naan. easy 30 minute meal 👏🏼 not exactly thanksgiving-friendly, but worth a share!

safe travels today and tomorrow and wishing everyone a safe and happy thanksgiving 🦃 I’m so grateful for you
...