Mushroom Cheesesteak Sandwiches
- 32 mintotal time
- $2.91£1.74a serving
- 496446calories
- 2520 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Browned mushrooms, peppers and onions bound in melted mozzarella and cheddar, piled into toasted buns.
Ingredients
Serves 4.
- 1.25 lb white mushrooms, thinly sliced (or buy them ready-sliced)
- 2 bell peppers, 1 green and 1 red, thinly sliced
- 1 yellow onion, thinly sliced
- 2 garlic cloves, finely chopped
- 1¼ cups shredded mozzarella
- 1 cup cheddar cheese, grated
- 4 hamburger buns
- 1 tbsp soy sauce
- 3 tbsp vegetable oil
- black pepper, to taste
Contains: wheat (gluten), milk, egg, soy. Check the label: sesame. Always read the labels if you cook for someone with an allergy.
Method
- Heat 1 tablespoon of the vegetable oil in each of two large frying pans on high heat. Divide the mushrooms between the pans and cook for 7–8 minutes, stirring now and then, until their liquid has cooked off and they are browned, then tip them all into one pan.
- Push them to one side, add the rest of the oil with the yellow onion and bell peppers and cook for 4 minutes until soft and catching at the edges. Stir in the garlic, soy sauce and plenty of black pepper for 30 seconds.
- Turn the heat to low, scatter the mozzarella and cheddar over, cover and leave for 1–2 minutes until melted, then fold the cheese through roughly.
- Meanwhile, toast the cut sides of the buns in a toaster or a dry frying pan.
- Pile the cheesy filling into the toasted buns and serve straight away.
Leftovers: The filling keeps in the fridge for 2 days; reheat until piping hot and fill fresh buns.
Ingredients
Serves 4.
- 600 g mushrooms, thinly sliced (or buy them ready-sliced)
- 2 peppers (red, yellow or green), 1 green and 1 red, thinly sliced
- 1 onion, thinly sliced
- 2 garlic cloves, finely chopped
- 150 g grated mozzarella
- 100 g mature cheddar, grated
- 4 burger buns
- 1 tbsp soy sauce
- 3 tbsp vegetable oil
- black pepper, to taste
Contains: gluten, milk, egg, soya. Check the label: sesame. Always read the labels if you cook for someone with an allergy.
Method
- Heat 1 tablespoon of the vegetable oil in each of two large frying pans on high heat. Divide the mushrooms between the pans and cook for 7–8 minutes, stirring now and then, until their liquid has cooked off and they are browned, then tip them all into one pan.
- Push them to one side, add the rest of the oil with the onion and peppers and cook for 4 minutes until soft and catching at the edges. Stir in the garlic, soy sauce and plenty of black pepper for 30 seconds.
- Turn the heat to low, scatter the mozzarella and cheddar over, cover and leave for 1–2 minutes until melted, then fold the cheese through roughly.
- Meanwhile, toast the cut sides of the buns in a toaster or a dry frying pan.
- Pile the cheesy filling into the toasted buns and serve straight away.
Leftovers: The filling keeps in the fridge for 2 days; reheat until piping hot and fill fresh buns.
Nutrition per serving
| Calories | 496 |
|---|---|
| Protein | 25 g |
| Carbohydrate | 36 g |
| Fat | 30 g |
| Fiber | 4 g |
| Sodium | 795 mg |
| Calories | 446 |
|---|---|
| Protein | 20 g |
| Carbohydrate | 30 g |
| Fat | 28 g |
| Fibre | 4 g |
| Sodium | 733 mg |
Worked out from the ingredients, 370 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $2.91 a serving in the US (range $2.23–$3.86) and £1.74 in the UK (range £1.33–£2.30). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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