Loaded Mushroom and Mozzarella Hoagies with Dijon Mayo and Potato Wedges

If you’re craving a hearty, satisfying sandwich that’s packed with flavor, these loaded mushroom and mozzarella hoagies are exactly what you need. Meaty cremini mushrooms are sautéed until golden and caramelized, then tossed with tender peppers and onions in a savory steak spice blend. Piled into toasted baguettes with a creamy Dijon mayo and melted mozzarella, every bite is pure comfort.

Pair these hoagies with crispy seasoned potato wedges for a complete meal that’s perfect for weeknights or casual gatherings. The wedges are tossed with a smoky fry seasoning and roasted until golden, making them the ideal sidekick to the rich, cheesy sandwiches.

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Ingredients

8 ounce Cremini MushroomsView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Bold & Savory Steak SpiceView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to top and middle positions and preheat oven to 450°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Halve, peel and thinly slice onion. Halve, core and thinly slice green pepper. Trim and slice mushrooms into ¼-inch-thick pieces (skip if your mushrooms are pre-sliced!).
2. Toss potatoes on a baking sheet with a large drizzle of olive oil, half the Fry Seasoning (you’ll use the rest in the next step), salt and pepper. Roast on top rack until golden brown and tender, 20-25 minutes.
3. Meanwhile, heat a large drizzle of olive oil in a large pan over medium-high heat. Add onion, green pepper and remaining Fry Seasoning; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Season with salt and pepper. Turn off heat; transfer to a medium bowl. Wipe out pan.
4. While veggies cook, in a small bowl, combine mayonnaise and mustard; season with salt and pepper. Slice baguettes lengthwise, stopping before you cut all the way through. Place baguettes (cut sides up) on a second baking sheet. Toast on middle rack until lightly golden, 3-5 minutes.
5. Heat a large drizzle of olive oil in pan used for veggies over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned and crispy, 5-7 minutes. Season with half the Steak Spice (all for 4 servings) and salt; cook, stirring, until fragrant, 30 seconds. Stir in stock concentrate and a splash of water. Cook until liquid has evaporated and mushrooms are saucy, 1-2 minutes. Return veggies to pan; stir to combine.
6. Keeping baguettes on sheet, spread cut sides with half the Dijon mayo; fill with as much of the veggie mixture as will fit, then sprinkle with mozzarella. (TIP: For an extra-saucy situation, use all the Dijon mayo on the hoagies.) Return sheet to oven until cheese melts, 2-3 minutes. Divide hoagies and potato wedges between plates. Serve with remaining Dijon mayo on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of mushroom?

Yes, you can substitute cremini mushrooms with white button mushrooms or portobello caps. Just slice them similarly and cook until browned.

Can I make these hoagies ahead of time?

The components can be prepped ahead: cook the vegetables and mushrooms, make the Dijon mayo and roast the potato wedges. Assemble and melt the cheese just before serving for best texture.

What can I use instead of demi-baguettes?

You can use regular baguettes, hoagie rolls or even ciabatta rolls. Adjust toasting time as needed.