- 1 tablespoon butter, divided
- 1 tablespoon olive oil, divided
- 1 (8 ounce) package baby bella (cremini) mushrooms, sliced
- 1/2 teaspoon fresh thyme leaves
- salt and freshly ground black pepper to taste
- 1 tablespoon soy sauce
- 1 bell pepper, sliced into strips
- 1 onion, sliced
- 2 slices provolone cheese, cut in half
- 2 hoagie rolls, split lengthwise
- 2 teaspoons Dijon mustard, or more to taste
- Preheat toaster oven to 300 degrees F (150 degrees C).
- Heat 1 1/2 teaspoon butter and 1 1/2 teaspoon oil in a large nonstick skillet over medium-high heat until hot but not smoking, about 2 minutes. Toss in mushroom slices; season with thyme leaves, salt, and pepper. Cook and stir until mushrooms start to brown and are tender, about 5 minutes. Drizzle soy sauce over mushrooms, toss briefly and transfer to a bowl.
- Wipe out skillet. Heat remaining butter and oil over medium-high heat until hot but not smoking, about 2 minutes. Toss in peppers and onions; season with salt and pepper. Cook and stir until soft, about 5 minutes. Transfer peppers and onions to the bowl with the cooked mushrooms; toss to combine.
- Place rolls on toaster oven baking tray. Spread mustard over 2 halves. Place 1 piece provolone cheese over each half. Toast open-faced until cheese is melted, about 3 minutes.
- Place the toasted rolls on plates and top with mushroom mixture.
04/26/2018
recipepes.com
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