Mindful Sodexo 
Shaved portobello, caramelized onion, melted cheese & creamy horseradish sauce on French bread with a savory broth
Nutrition Facts:
Calories: 310, Carbs: 46g, Protein: 13g, Fat: 8g, Sat. Fat: 2g, Sodium: 700mg, Fiber: 3g
Prep Time: 30 to 40 minutes Cook time: 60 to 75 minutes, including time to braise mushrooms Yield: 4 servings; 1 sandwich per serving Difficulty level: Intermediate to advanced
Savory Portobello French Dip
Ingredients
Prepare
Savory Portobello French Dip
- 4 (6-inch) toasted hoagie buns or bun of choice
- 4 shaved Braised Portobello Caps
- 1 cup Roasted Onions
- 1/2 cup shredded part-skim mozzarella
- 1/2 cup Horseradish Yogurt Cream Sauce
- 2 cups reserved broth from Braised Portobello Caps
- 1. Heat a griddle to 375 degrees Fahrenheit or a skillet over medium-high heat. Place one sliced mushroom (about 3 ounces) per portion on the griddle and sear for 30 seconds on each side or until browned.
- 2. Top the mushrooms with 1/4 cup roasted onions and 2 tablespoons mozzarella cheese. Cook for 30 to 60 seconds or until the cheese melts.
- 3. Spread 2 tablespoons of sauce on the crown of the hoagie roll. Transfer the mushroom mixture to the heel of the hoagie roll and close the sandwich.
- 4. Enjoy immediately with 1/2 cup reserved broth!
Braised Portobello Caps
- 4 large portobello mushrooms, stems and gills removed (about 1 pound)
- 1 tablespoon olive oil
- 2 tablespoons very finely chopped red onion
- 3 garlic cloves
- 1-quart water
- 1 1/2 teaspoons red miso paste
- 1 small thyme sprig or 1/2 teaspoon thyme
- 1 small rosemary sprig or 1 teaspoon rosemary
- 1 tablespoon balsamic vinegar
- 1. Heat a large pot on medium heat and add the oil. Add the onions and cook, stirring occasionally, for 7 to 10 minutes until they begin to brown. Add the garlic and cook until fragrant.
- 2. Add the mushrooms and sear on each side. Add the water, miso, and herbs and bring to a boil.
- 3. Reduce the heat to a simmer and braise for 25 to 30 minutes until mushrooms are tender.
- 4. Remove the mushrooms from liquid, reserving the mushrooms and strained broth.
- 5. Finish the broth with the balsamic vinegar just before enjoying.
Roasted Onions
- 2 teaspoons canola oil
- 1 cup thinly sliced onion
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1. Preheat the oven to 375 degrees Fahrenheit. Toss the onions together with the oil, salt, and pepper in a small bowl.
- 2. Spread the onions on a baking sheet and roast for 20 minutes or until golden brown. Keep warm until ready to use.
Horseradish Yogurt Sauce
- 1/3 cup nonfat plain Greek yogurt
- 2 tablespoons light sour cream
- 2 tablespoons prepared horseradish
- 1/4 teaspoon low sodium soy sauce
- Dash of ground white pepper
- 1. Whisk all ingredients together in a bowl until well combined. Cover and keep in the refrigerator until ready to use.
Chef Tips:
- You can braise the mushroom caps in a pressure or multi-cooker for 25 to 30 minutes. The vinegar boosts the savory flavor of the miso and the mushrooms while limiting the amount of added salt in the recipe.
