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Portobello Roast Beef Hoagies

 Portobello Roast Beef Hoagies
It doesn't get much easier than this delicious sandwich which features Portobello mushrooms, roast beef and provolone cheese. My sister and I love this gourmet-tasting sandwich.—Tabitha Freeman of Middletown, Connecticut
4 ServingsPrep/Total Time: 15 min.


  • 4 whole wheat hoagie buns, split
  • 4 tablespoons butter, softened, divided
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon garlic salt
  • 3/4 pound sliced deli roast beef, julienned
  • 1/2 pound sliced baby portobello mushrooms
  • 1 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 1/2 pound sliced provolone cheese
  • 1/2 cup sour cream
  • 1 tablespoon prepared horseradish


  • Spread cut sides of buns with 2 tablespoons butter; sprinkle with
  • Italian seasoning and garlic salt. Set aside.
  • In a large skillet, saute the beef, mushrooms, rosemary and pepper in
  • remaining butter until mushrooms are tender. Spoon onto buns; top
  • with cheese.
  • Place on a baking sheet. Broil 2-3 in. from the heat for 2-4 minutes
  • or until cheese is melted. In a small bowl, combine sour cream and
  • horseradish; serve with sandwiches. Yield: 4 servings.
Nutritional Facts: 1 sandwich with 2 tablespoons sour cream mixture equals 722 calories, 39 g fat (22 g saturated fat), 136 mg cholesterol, 1,637 mg sodium,

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Portobello Roast Beef Hoagies (continued)

Nutritional Facts: 53 g carbohydrate, 8 g fiber, 43 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.