Philly Cheesesteak Baked Potatoes
Mm-mm-MMM! These are a must try! I had a pound of portabella mushroom caps and a plant-based version of a Philly cheesesteak was on my menu plan. I even bought these ginormous gluten-free hoagie rolls but… I just wasn’t up for all that bread! So I spied with my little eye some baking potatoes and said, YES! All of the flavor without the bread, please.
These were fun to put together and even more fun to eat! Sloppy, messy, plant-based goodness. The cheese sauce was a bonus of course. You can find the recipe right here: Plant-based Cheese Sauce. Make it ahead of time to save yourself some work when putting this recipe together.
Ingredients:
4 large baking potatoes
2 cups plant-based cheese sauce
1 lb. portabella mushroom caps
1 large sweet onion
2 large green peppers
~ marinade for the shrooms
1/4 cup tamari or other low sodium soy sauce
1 tsp worcestershire sauce (found this great vegan sauce here)
1 tsp vinegar (any kind, I used red wine vinegar)
1 tsp maple syrup
1 tsp smoked paprika
1 tsp onion powder/granules
1 tsp garlic powder/granules
Method
Make the cheese sauce (recipe here). If you’ve made it ahead of time, just warm it up on the stovetop.
Bake your potatoes. I usually bake mine in a pie plate, uncovered, at 400° F, takes about an hour if they’re a good size. When a fork pierces the skin easily, you know they’re done.
Prepare the marinade by mixing all the ingredients together.
Slice the mushrooms into 1/2 inch strips and coat with the marinade. Stir well so all the slices are evenly coated. Turn out into a parchment-lined casserole dish and bake at 350° F for about 20 min. DON’T do what I did and use a cookie sheet for this! The mushrooms will leak a lot of water when they bake so you’ll need something with sides.
While the potatoes are baking and the shrooms are marinating, slice and sauté your onion and peppers until tender and limp. Set aside.
As soon as the taters are done, reduce the oven temp to 350° and put the mushrooms in.
Add love! 💗
Now it’s time to build your Philly potatoes! Split the potatoes open. Heap all the veggies on however you like. This makes enough for 4 large potatoes but you may have a little extra veggies when all is said and done (and eaten!). Just save them for another meal.
Makes 4 large Philly Cheesesteak Potatoes. Enjoy!
