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Portobello Mushroom Philly Cheese Sandwich with Spiralized Peppers and Onions

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 6


  • 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


  • 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.

Recipe Notes

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