Mozzarella & Mushroom Hoagies
with Dijon Mayo & Seasoned Potato Wedges
- Eggs
- Soy
- Wheat
- Milk
This week, a classic sandwich gets a veggie-centric twist, and we’ve gotta say—we don’t miss the beef at all. Meaty mushrooms are sautéed with bold and savory steak spices til they’re crispy and caramelized. Then, they’re stuffed into toasted baguettes, along with a creamy Dijon mayo, a tangle of peppers and onions, and a blanket of gooey mozz. One bite will have you feeling like Rocky after he ran up all those stairs—but better, because you have a sandwich!
Ingredients
8 ounce
Cremini Mushrooms
1 unit
Yellow Onion
1 unit
Long Green Pepper
12 ounce
Yukon Gold Potatoes
1 tablespoon
Fry Seasoning
4 tablespoon
Mayonnaise
(Contains: Eggs, Soy)
2 teaspoon
Dijon Mustard
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
1 tablespoon
Bold & Savory Steak Spice
1 unit
Mushroom Stock Concentrate
½ cup
Mozzarella Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
2 tablespoon
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. • Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion. Halve, core, and thinly slice green pepper. Trim and slice mushrooms into ¼-inch-thick pieces.
• Toss potatoes on a baking sheet with a large drizzle of olive oil, half the Fry Seasoning (you’ll use the rest in the next step), salt, and pepper. • Roast on top rack until golden brown and tender, 20-25 minutes.
• Meanwhile, heat a large drizzle of olive oil in a large pan over mediumhigh heat. Add onion, green pepper, and remaining Fry Seasoning; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Season with salt and pepper. • Turn off heat; transfer to a plate. Wipe out pan.
• While veggies cook, in a small bowl, combine mayonnaise with mustard; season with salt and pepper. • Slice baguettes lengthwise, stopping before you get all the way through. Place cut sides up on a second baking sheet. • Toast on middle rack until lightly golden, 3-5 minutes.
• Heat a large drizzle of olive oil in pan used for veggies over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned and crispy, 5-7 minutes. • Season with half the Steak Spice (all for 4 servings) and salt; cook, stirring, until fragrant, 30 seconds. • Stir in stock concentrate and a splash of water. Cook until liquid has evaporated and mushrooms are saucy, 1-2 minutes. • Return veggies to pan.
• Keeping baguettes on sheet, spread insides of baguettes with half the Dijon mayo; fill with as many mushrooms and veggies as will fit, then sprinkle with mozzarella. (TIP: For an extrasaucy situation, use all the Dijon mayo on the hoagies.) Return sheet to oven until cheese melts, 2-3 minutes. • Divide hoagies and potato wedges between plates. Serve with remaining Dijon mayo on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the savory, meaty taste of the mushrooms, with some comparing it to a vegetarian cheesesteak 🍄.
- Ease of prep: Some found it easy to make, while others felt it was more work or complicated than expected.
- Suggestions: Consider adding chicken or steak for extra protein; use a larger, sturdier roll to better contain the filling.
- Leftovers: Reheats well, with some saying it tasted even better the next day.
- Portions: Several mentioned the rolls were too small for the generous amount of filling.
- Spice level: A few found it unexpectedly spicy; consider offering a milder pepper option.
Reviews from our home cooks
This is one of my favorite recipes we've ever gotten from HelloFresh! I don't always like mushrooms, but they're so well seasoned for these hoagies, it's almost like they're steak! They pair perfectly with the onions and peppers. The dijon mayo is amazing, and the bread is perfect! It's just delicious.
I loved this! I did not cook the potatoes, but the hoagie was delicious. The mushroom, onion and pepper mixture was so flavorful. The Dijon Mayo was really tasty. Topped off with melted mozzarella, so yummy.
Very delicious recipe. The sauces and spices were perfect - especially the dijon mayo. We added some homemade meatballs to the hoagies, which made it the best hoagie I've ever had. I was impressed by the quality of the bread for a pre-packaged meal.
As a former fry cook, I feel like chopping the mushrooms into smaller pieces and binding them together in the pan with melting cheese would make forming the sandwiches easier. As it stands, I had difficulty with the mushroom, onion, pepper mix staying put inside the hoagies, especially the mayo mixture on the bread and the stock mixture coating the veggies at the end.
I loved it all. My favorite meal so far. Even my picky 5 year old devoured the hoagie and the dijon mayo. I couldn't stop eating the potato wedges. I would definitely do this one again!
Omg this was sooooo good. I loved the flavor of the mushrooms, the tanginess of the Dijon mayo and the mozzarella cheesiness. I would definitely order this again.
You won't miss the meat! The mushrooms are delicious and with the beef stock and other flavorings, it makes for a hearty hoagie! Highly recommended!
The mushrooms' filling was great. The large hoagie buns needed more mushrooms, etc. The amount looks OK until it cooks down. Then it just isn't enough for all that bread. Mozzarella is a great, needed addition and the mayo mix for the bread is good, too.
I was actually really surprised at how delicious this mozzarella and mushroom hoagie was. First of all, the smell of it was amazing and secondly, it was quite filling. I really liked it!
This was the yummiest hoagie sandwich! The flavors and textures of the ingredients were surprisingly excellent...mushrooms were 'meaty'... and veggies prepared and seasoned together for a delicious meatless meal.
