STUFFED-MUSHROOM HOAGIE

Stuffed-Mushroom Hoagie image

Provided by Sarah Carey

Time 30m

Yield Makes 2

Number Of Ingredients 13

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1 cup packed fresh parsley leaves
1/2 cup julienned carrots (from 2 medium)
1/4 cup sliced hot cherry peppers, such as B&G, plus 1 tablespoon brine (from a 12-ounce jar)
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
2 teaspoons minced garlic (from 2 cloves)
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
2 soft hoagie rolls, such as Martin's, split
1 pound portobello or button mushrooms, or a combination, cut into 1/2-inch-thick slices (about 5 cups)
3/4 ounce Parmigiano-Reggiano, grated (1/4 cup)
4 thin slices provolone (about 3 ounces)

Steps:

Preheat broiler, with a rack 6 inches from heating element. Combine parsley and carrots in a bowl. Toss with cherry-pepper brine and oil; season with salt and pepper.
Heat butter in a small saucepan with garlic, oregano, garlic powder, and 1/2 teaspoon salt until melted. Scoop out some of top of each roll to make room for filling. Brush split sides with garlic butter.
Arrange mushrooms on a broiler pan; season with salt. Broil, flipping once, until tender and shriveled slightly, 10 to 12 minutes. Push to one side of pan and sprinkle with Parmigiano.
Place rolls, split-sides up, on other side of pan. Broil 1 minute. Top mushrooms with provolone and broil until bread is golden brown and cheese is melted, 30 seconds to 1 minute more. Use a spatula to transfer half of mushroom mixture to bottom half of each roll. Top with cherry peppers and parsley salad, then other halves of rolls; serve immediately.