Philly-Style Mushroom Hoagies with Dijon Mayo and Potato Wedges

These vegetarian hoagies are packed with flavor and texture, proving you don’t need meat for a satisfying sandwich. Meaty cremini mushrooms are sautéed with bold steak spices until crispy and caramelized, then piled into toasted baguettes with a tangy Dijon mayo, sautéed peppers and onions and a blanket of melted mozzarella. Served alongside crispy seasoned potato wedges, this meal is a crowd-pleaser that’s perfect for any night of the week.

The combination of savory mushrooms, sweet peppers and creamy cheese is elevated by the kick of Dijon mustard and the crunch of toasted bread. Whether you’re a longtime vegetarian or just looking to switch up your sandwich game, these hoagies are sure to become a favorite.

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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 Yukon Gold 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 oven racks to top and middle positions and preheat to 450°F. Wash and dry all 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.
2. Toss potatoes on a baking sheet with a large drizzle of olive oil, half the Fry Seasoning (reserve the rest for later), salt and pepper. Roast on the 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 the remaining Fry Seasoning; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Season with salt and pepper. Transfer to a plate and wipe out the pan.
4. In a small bowl, combine mayonnaise with Dijon mustard; season with salt and pepper. Slice baguettes lengthwise, stopping before cutting all the way through. Place cut sides up on a second baking sheet. Toast on the middle rack until lightly golden, 3-5 minutes.
5. Heat a large drizzle of olive oil in the same pan over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned and crispy, 5-7 minutes. Season with half the Steak Spice (use all for 4 servings) and salt; cook, stirring, until fragrant, about 30 seconds. Stir in stock concentrate and a splash of water. Cook until liquid has evaporated and mushrooms are saucy, 1-2 minutes. Return the cooked vegetables to the pan and stir to combine.
6. Keeping baguettes on the sheet, spread the insides with half the Dijon mayo. Fill with the mushroom-vegetable mixture, then sprinkle with mozzarella. (Tip: For extra sauciness, use all the Dijon mayo on the hoagies.) Return to the oven until cheese melts, 2-3 minutes. Divide hoagies and potato wedges between plates. Serve with remaining Dijon mayo on the side.

Recipe Tips

FAQ

Can I use a different type of mushroom?

Yes, cremini mushrooms work best for their meaty texture, but you can substitute with white button mushrooms or portobello caps.

Can I make these hoagies ahead of time?

The components can be prepared in advance, but for the best texture, assemble and toast the hoagies just before serving.

What can I use instead of demi-baguettes?

You can use regular baguettes cut into sandwich-sized portions or even hoagie rolls or ciabatta rolls.