This is a sponsored post with Yummly and Ragú®. All opinions are my own.
Ever since we returned from Disney world I have been trying to incorporate more vegetarian nights at home. Tofu is back on the table once if not twice a week and an array of vegetables are added to any meal.We would love to see spring and summer soon but in the meantime, we stick to having our rainbow of vegetables at our table.
When I was asked to put my own spin on one of Ragú®’s recipe I knew I had to make one of the dishes a vegetarian / vegan option. I live in Philly and even though I have had 2-3 cheese steaks in the last 10-12 years, I know I would enjoy one that was its vegetarian equal if not better. I know that those who love their meat would think it would not compare but I know many families are trying to implement Meatless Mondays so I knew this recipe would be a perfect fit.
Who does not love mushrooms? My husband might think I like them a little too much but I can eat them in eggs in the morning, or as a side, sauteed with spinach and more. I could go for hours like Forrest Gump and shrimp. From what I have been hearing, mushrooms are great to get your skinny on or aiding in losing weight so I am glad I live close to mushroom capitol of the world.
Portabella mushrooms are one of my favorite mushrooms when substituting meat in one of my dishes. It is delicious and perfect for pizzas, or fajitas, or even a substitute for steak strips in cheese steaks.
My version of Ragú’s recipe had a lot of sauteed colored peppers and onions, four large sliced portabella caps, Ragu® Old World Style Traditional Sauce, crushed red pepper, and shredded mozzarella.
Did you know that in addition to the veggies I included in the recipe that each jar of Ragu® Old World Style® Traditional Sauce is made with 11 juicy tomatoes making it its richest, thickest recipe. It has the authentic Italian taste American family’s love and a variety of great tasting, quick and easy to make family favorite recipes.
If you wanted to make it vegan, the shredded mozzarella would need to be substituted using shredded vegan cheese. Super easy!
The finished product was delicious but just make sure to buy fresh sturdy rolls to make this a more promising meal. If the right bread is not used the sauce just makes the bread mushy. The meal was a great dish with a few fries and a salad.
Vegetarian Italian Cheese ‘Bella Sandwiches
by Noelle Kelly
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients (4 sandwiches)
- 4 large portabella caps
- 2 large onions, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 tsp crushed red pepper
- 1 cup part-skim mozzarella, shredded
- 1 jar (1 lb. 8 oz.) Ragú® Old World Style Traditional Sauce
- 4 hoagie rolls (6- inch rolls)
Instructions
Remove the stem from each portabella cap and slice the cap into 1/2-inch slices. Slice up the stem portion and add it to the slices.
Heat a large saucepan and add 2 Tablespoons olive oil. Add the sliced peppers and onions and fry for 10 minutes before adding the mushrooms. Cook the whole mixture for another 5-10 minutes. Add the garlic the last 5 minutes.
Add the sauce to the mushroom mixture and heat until the sauce is hot. Turn heat off.
Divide mushroom mix in four and add into each hoagie roll. Add 1/4 cup of cheese on top and place on baking sheet. Broil the tops of the sandwiches until bubbly.
Serve with fries and a green salad.
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