Recipes
vegetarianPortobello French Dip with Horseradish Aioli
| Published on November 13, 2024
These Portobello French Dips are about to change your life! Roasty portobello strips, golden caramelized onions, melted Provolone cheese, zippy horseradish aioli, all piled on a warm, crusty roll.
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Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Servings:
4
Yield:
4 mega sandwiches
Jump to Nutrition Facts
It’s hard to describe how much there is to love about these sandwiches, but I’ll try:
Crunchy, buttery, toasted bread is going to meet up with roasted steak-seasoned portobello strips, sweet and golden caramelized onions, a sheet of melted Provolone, and a big thick smear of horseradish aioli…
And then just when you think it can’t even get any better, that whole beautiful crispy, saucy, golden sandwich gets dunked in a richly savory, no-meat-necessary, au jus dipping sauce.
It is wonderful, it is meatless, it is the epitome of comfort food.
Ingredients
horseradish aioli
- 1 teaspoon horseradish
- 1 clove garlic, grated
- 1/2 cup mayo
- pinch of salt
french dip essentials
- 4 crusty sourdough rolls, or a baguette cut into 4 sections
- Provolone cheese slices
caramelized onions and au jus
- 2 cups beef or vegetable broth
- 1 large onion, thinly sliced
- 2 tablespoons butter
- 1/4 cup white wine
- 1 tablespoon Worcestershire (omit for vegetarian / vegan)
- 1 tablespoon soy sauce
- salt, pepper, and a pinch of sugar to taste
roasted mushrooms
- 12 teaspoons Montreal steak seasoning (or just a sprinkle of salt and pepper)
- 4 portobello mushroom caps, sliced into thin strips
- 23 tablespoons olive oil
Directions
Step 1
Roast the Mushrooms: Preheat oven to 450 degrees. Toss mushroom slices with oil and seasoning. Roast for 20-30 minutes.
Step 2
Caramelize the Onions: Meanwhile, melt the butter in a large skillet over medium heat. Add onions; saute until softened, then turn the heat down to caramelize the onions for 20 minutes or so, stirring occasionally until they are deep golden brown.
Step 3
Make the Au Jus: Add the wine to the onions in the pan. Let it sizzle out. Add the Worcestershire and soy sauce. Add the broth. Simmer until reduced slightly. Pull out the onions with tongs and set aside. Season the au jus to taste.
Step 4
Toast the French Dips: Butter the bread if you want. Pile mushrooms on the bread. Cover with cheese. Return to the oven on the same roasting pan for about 5 minutes (enough to toast the bread and melt the cheese).
Step 5
Feast: Top the sandwiches with caramelized onions. Give em each a dollop of horseradish aioli. Serve with the au jus for dipping! HOLY MOLY that’s good.
Editor's Note:
What can I substitute for Worcestershire sauce? You can use vegan Worcestershire sauce or substitute soy sauce. What can I use instead of white wine? You could add a little bit of water instead. How can I make this gluten-free? We’d suggest using gluten-free Worcestershire sauce, tamari or coconut aminos in place of soy sauce, and using a gluten-free baguette or roll.
Nutrition Facts(per serving)
653
Calories
43g
Fat
46g
Carbs
19g
Protein
Show Full Nutrition Label
Nutrition Facts
Servings per Recipe: 4
Calories: 653
% Daily Value *
Total Fat: 43g
55.1%
Saturated Fat: 13g
65.0%
Cholesterol: 47mg
15.7%
Sodium: 1842mg
80.1%
Total Carbohydrate: 46g
16.7%
Dietary Fiber: 4g
14.3%
Total Sugars: 7g
14.0%
Protein: 19g
38.0%
Vitamin C: 3mg
3.3%
Calcium: 0mg
0.0%
Iron: 3mg
16.7%
Potassium : 668mg
14.2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Keywords:
Vegetarian recipes, portobello recipe, french recipe, dip recipe, horseradish recipe, aioli recipe, Portobello French Dip with Horseradish Aioli recipe
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