The Philly Cheese Mushroom Sandwich

The Philly Cheese Mushroom Sandwich

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Adjust Servings:
5 ounces, sliced Shiitake Mushrooms
5 ounces, sliced Button Mushrooms
1 large Onion
1 small Fennel Bulb
4 Tablespoons (divided) Olive Oil
1 teaspoon Sea Salt
1 teaspoon (optional) Mushroom & Co Multipurpose UMAMI Seasoning Blend
2 Tablespoons Mascarpone
2 Tablespoons, grated (optional) Parmesan Cheese
4 slices Provolone Cheese
1 cup Arugula
2 Hoagie Rolls

The Philly Cheese Mushroom Sandwich

  • 60 minutes
  • Serves 2
  • Medium




This Philly cheese mushroom sandwich is the ultimate savory and cheesy sandwich comfort food.

Yes, it’s a Philly cheese without any steak. Nothing against the original which was invented by Pat Olivieri in 1930, I just prefer my sandwiches meat free.

How do you convert a mushroom hater? Borderline burn your mushrooms (yes!) then drown it in cheese and add it to a hoagie roll.

Yup, that’s how it’s done.

This Philly cheese mushroom sandwich recipe is a 3 cheese sandwich.

The three cheeses that take it to the next level are mascarpone, parmesan and provolone!

Each cheese has its own purpose.

Mascarpone is so creamy and slightly sweet, parmesan adds that perfect amount of saltiness and the provolone gives it that cheese-pull!

Mushrooms are incredibly versatile and have a “meaty” texture.

Not only are they visually pretty and delicious but mushrooms also have great health benefits.

Mushrooms can help lower blood pressure, boost our immune system and is a great source of vitamin D!

Brown button and shiitake mushrooms are commonly available which is why I am using them in this sandwich recipe.

You can experiment and use any kind of mushrooms you have on hand or see in the store.





Quick Prep Work

To make it easier, I recommend buying already sliced mushrooms. They also tend to cost the same as whole!

If you bought whole mushrooms, use a damp cloth (or paper towel) to gently rub off any dirt then slice. Medium to thick slices will work best.

Cut off the ends of the onion then peel. Cut in half and then into half moon slices.

Wash and discard any hard outer layers of the fennel then thinly slice.


Caramelize The Onions & Fennel

I recommend using a cast iron or stainless steel skillet for this.

Add 2 tablespoons of olive oil to your large skillet and heat on high heat.

Once the skillet is hot (should taken about 1 minute), lower the heat to medium add the sliced onion and sauté for 5-7 minutes.

Next, add the sliced fennel and and sauté for 15-20 minutes or until lightly golden and caramelized.

Season with 1/2 teaspoon of salt, stir then move to a bowl.

Use this skillet again for the next step. No need to clean.


Caramelize The Mushrooms

To your dirty skillet, add 1 tablespoon of olive oil and turn the heat back up to high.

Add the sliced mushrooms and using your spoon, spread out into one even layer.

It will appear to be a lot of mushrooms but as they cook, they will shrink down tremendously.

Now, lower the heat to medium and allow the mushrooms to sauté and caramelize undisturbed for 10 minutes.

This means no stirring, no touching for 10 minutes!

It will seem hard but just set a 10 minute timer and scroll through instagram while you patiently wait for the mushrooms get nice a brown.

Once the timer goes off, stir the mushrooms and sauté for another 10 minutes or until the mushrooms are evenly browned and border line burnt!


Let's Talk Seasoning

If you have the Mushroom Multipurpose UMAMI seasoning, now is a great time to use it.

Add 1 teaspoon of salt and 1 teaspoon of the UMAMI seasoning to the mushrooms, stir then turn off the heat.

If you do not have the seasoning, simply add 1 teaspoon of salt and 1/4 teaspoon of black pepper.


Melt The Cheese

Next, add 2 tablespoons of mascarpone cheese and 2 tablespoons of grated parmesan cheese to the mushrooms with the heat off.

Stir until the cheeses are fully melted and evenly incorporated with the mushrooms.

Using your wooden spoon or spatula, divide the mushroom mixture into two halves and form them into an oval shape.

Place two slices of the provolone cheese onto each of the mushroom mixture halves (four slices in total), turn the heat to medium-low and cover the skillet with a lid so that cheese can melt. Check on it after 3-5 minutes to see if the cheese is fully melted.

While the provolone cheese melts, toast your hoagie rolls on both sides in a second large skillet with a bit of olive oil on medium-high heat.


Build The Sandwich

Add a bit of arugula to the bottom halves of the toasted hoagie rolls then top with the caramelized onion and fennel.

Next, using a spatula, carefully lift the mushroom mixture with the melted provolone cheese and place them on top of the arugula and caramelized onion and fennel.

Add the top halves of the toasted hoagie rolls and enjoy!


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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