WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


Grilled Philly Cheese Mushroom Sandwich

4 large Portabella mushrooms, sliced
1 large red onion, sliced
2 bell peppers, core and seeds removed, quartered
2 Tbsp. canola oil
1 tsp. grilled steak seasoning
4 Italian rolls, split length wise, toasted
8 slices provolone or American cheese or 4 oz. processed cheese spread

Heat grill to medium, about 365°. Brush both sides of mushrooms, onions, and bell peppers with oil and season with steak seasoning. Place on grill and close cover. Cook 5 minutes on each side. Remove onions and peppers from grill; thinly slice as desired. Place on aluminum foil and return to grill to keep warm. Remove mushrooms and thinly slice. Lightly toast bun on grill. Remove peppers, onions, and mushrooms and combine. Place cheese on each split roll; top with mushroom mixture. Turn grill off and place sandwiches on grill with lid closed, 5 minutes or until cheese is fully melted. Cut in half and serve immediately. Makes 4 servings.

WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2010 Wisconsin Energy Cooperative New