Description

This Portobello French Dip with Horseradish Aioli is a flavorful vegetarian twist on the classic French dip sandwich, featuring meaty roasted mushrooms and a tangy, creamy aioli served with savory au jus for dipping.

Ingredients

Units Scale

4 large portobello mushrooms, stems removed and sliced
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp soy sauce
1 tsp garlic powder
1/2 tsp black pepper
1 tbsp butter
1 small onion, thinly sliced
4 crusty sandwich rolls or hoagie buns
4 slices provolone cheese
1 cup vegetable broth
1 tbsp soy sauce (for au jus)
1/2 tsp dried thyme
1/2 tsp onion powder
Salt and pepper to taste
1/3 cup mayonnaise
1 tbsp prepared horseradish
1 tsp Dijon mustard
1 tsp lemon juice

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Instructions

Preheat oven to 400°F (200°C). Toss sliced portobellos with olive oil, balsamic vinegar, soy sauce, garlic powder, and black pepper. Spread on a baking sheet and roast for 20 minutes.
While mushrooms roast, melt butter in a skillet and sauté onions over medium heat until caramelized, about 15 minutes.
In a small saucepan, combine vegetable broth, soy sauce, thyme, and onion powder. Simmer for 5–10 minutes to create the au jus. Season to taste and keep warm.
To make the horseradish aioli, whisk together mayonnaise, horseradish, Dijon mustard, and lemon juice. Set aside.
Slice rolls and lightly toast if desired. Spread horseradish aioli on each side.
Layer roasted mushrooms, caramelized onions, and provolone on the rolls. Place under a broiler for 2–3 minutes to melt the cheese.
Serve warm with a small bowl of au jus for dipping.

Notes

You can prepare the mushrooms and onions in advance and reheat for quick assembly.
For extra flavor, add a splash of red wine to the au jus.
Use vegan mayo and cheese to make the sandwich fully vegan.

Nutrition

Serving Size: 1 sandwich
Calories: 410
Sugar: 5g
Sodium: 690mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 12g
Cholesterol: 25mg