Hamakua Mushroom Cheesesteak Recipe
Sauteed Hamakua Mushrooms, peppers, and onions topped with melted fresh Mozzarella or Vegan cashew mozzarella, and roasted garlic cashew aioli served on a toasted Sun Dog bakery roll with your choice of side
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Ingredients
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Mushroom Filling
Cheese and Aioli
Assembly
Method
Mushroom Filling
- 1
- 2
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the sliced onions and bell peppers, and sauté for about 5 minutes until they start to soften.
- 3
Cheese and Aioli
- 4
Prepare the Cashew Aioli
Soak the cashews in water for at least 2 hours or overnight. Drain and rinse them.
- 5
Make the Aioli
In a blender, combine the soaked cashews, roasted garlic, lemon juice, water, and salt. Blend until smooth and creamy. Adjust the consistency with more water if necessary.
- 6
Melt the Cheese
Once the mushroom filling is cooked, lower the heat and add the fresh mozzarella cheese (or vegan cashew mozzarella) on top. Cover the skillet with a lid and let it melt for 2-3 minutes.
Assembly
- 7
Toast the Rolls
While the cheese is melting, slice the Sun Dog bakery rolls and toast them lightly in the oven or on a grill.
- 8
Assemble the Cheesesteak
Spoon the mushroom and cheese mixture onto the bottom half of each toasted roll. Drizzle with roasted garlic cashew aioli, then place the top half of the roll on.
- 9
Serve
Serve the Hamakua Mushroom Cheesesteak with your choice of side, such as fries or a salad.
