Portobello French Dip with Horseradish Aioli
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted portobello strips and caramelized onions on a crusty roll with melted provolone and horseradish aioli, served dipped in a savory broth. A vegetable-forward take on a French dip sandwich.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 portobello mushroom caps, sliced into thin strips
- 2-3 tablespoons olive oil
- 1-2 teaspoons Montreal steak seasoning (or just a sprinkle of salt and pepper)
- 2 tablespoons butter
- 1 large onion, thinly sliced
- 1/4 cup white wine
- 1 tablespoon Worcestershire (omit for vegetarian / vegan)
- 1 tablespoon soy sauce
- 2 cups beef or vegetable broth
- salt, pepper, and a pinch of sugar to taste
- 1/2 cup mayo
- 1 teaspoon horseradish
- 1 clove garlic, grated
- pinch of salt
- 4 crusty sourdough rolls, or a baguette cut into 4 sections
- Provolone cheese slices
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1738mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 510mg
- Calcium
- 133mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1738MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.