Mushroom and Mozzarella Hoagies with Dijon Mayo and Potato Wedges

These hearty mushroom and mozzarella hoagies are a veggie-packed twist on a classic sandwich. Meaty cremini mushrooms are sautéed with bold steak spices until crispy and caramelized, then stuffed into toasted baguettes with a creamy Dijon mayo, sautéed peppers and onions and a blanket of gooey mozzarella cheese. Served alongside seasoned potato wedges, this restaurant-style meal is perfect for a satisfying dinner.

The combination of savory mushrooms, tangy Dijon and melted cheese creates a flavor explosion in every bite. The potato wedges are roasted with a special fry seasoning until golden and tender, making them the ideal sidekick. Ready in about 35 minutes, this recipe is a delicious way to enjoy a meatless meal that doesn’t skimp on taste.

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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. Preheat the oven to 450°F (230°C) with racks in the top and middle positions. Wash and dry all produce. Cut the potatoes into ½-inch-thick wedges. Halve, peel and thinly slice the onion. Halve, core and thinly slice the green pepper. Trim and slice the mushrooms into ¼-inch-thick pieces (skip if pre-sliced).
2. On a baking sheet, toss the potato wedges with a drizzle of olive oil, half the fry seasoning, salt and pepper. Spread in a single layer. Roast on the top rack until golden brown and tender, 20-25 minutes.
3. Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add the sliced onion, green pepper and remaining fry seasoning. Cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Season with salt and pepper. Transfer to a medium bowl and wipe out the pan.
4. In a small bowl, combine the mayonnaise and Dijon mustard; season with salt and pepper. Set aside. Slice the baguettes lengthwise, stopping before cutting all the way through. Place them cut-side up on a second baking sheet. Toast on the middle rack until lightly golden, 3-5 minutes.
5. Heat a drizzle of olive oil in the same pan over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until browned and crispy, 5-7 minutes. Sprinkle with half the steak spice (use all for 4 servings) and salt; cook, stirring, for 30 seconds until fragrant. Stir in the mushroom stock concentrate and a splash of water. Cook until the liquid evaporates and the mushrooms are saucy, 1-2 minutes. Return the cooked peppers and onions to the pan; stir to combine.
6. Spread the cut sides of the toasted baguettes with half the Dijon mayo (or all for extra sauciness). Fill each baguette with as much of the veggie mixture as will fit, then sprinkle the mozzarella cheese evenly over the top. Return the baking sheet to the oven and bake until the cheese melts, 2-3 minutes. Divide the hoagies and potato wedges between plates. Serve with the 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, portobello or shiitake mushrooms. Adjust cooking time as needed.

What can I use instead of demi-baguettes?

You can use regular baguettes, hoagie rolls or even ciabatta bread. Adjust toasting time accordingly.

Can I make this recipe vegan?

To make it vegan, use vegan mayonnaise, dairy-free mozzarella and ensure the baguettes are vegan-friendly. The rest of the ingredients are plant-based.