Portabella subs with garlic bread,
waffle fries.
So this is 12 total.
12 large Portobella mushroom caps.
So I'm gonna coat the bottom
with my olive oil
and get these guys in there.
For the waffle fries,
you're gonna preheat the oven to 450 degrees
and I line the tray,
just with a little parchment,
make it you know,
easy cleanup.
The mixture of the spice we're going to put
on our garlic bread style waffle fries is,
I've got a little example here in the bowl.
It's a little bit of crushed red pepper or ground.
This is ground Pepperoncini.
So Italian red pepper,
a little granulated onion.
More, twice the amount,
two teaspoons per bag of dry parsley
and a little white pepper.
Now the garlic I grated,
four whole clothes of garlic
into four tablespoons of butter
for the entire bag of the waffle fries.
Do not let this brown.
Once the butter melts,
and it's infused with the garlic flavor,
turn it off.
So that's done.
Just let it sit there.
It's good to go.
It'll stay nice and loose 'cuz it's
on the stove top and the stove top's warm.
All I'm gonna do now is let
these mushrooms cook way,
way down.
I added the crushed garlic once the mushrooms got tender.
Now I'm adding my salt and pepper.
The thing that I love about cooking
with portobella mushrooms is
that I can heighten their flavor
and really make them taste more steak like
with a little Worcestershire sauce.
Now heads up,
if you are an actual vegetarian,
you should know,
Worcestershire sauce has
a trace amount of anchovies in the Worcestershire sauce.
There are vegan Worcestershire sauces,
widely available at every market and online.
So I'm just giving you the heads up on that.
We're gonna give a little splash
of Sherry vinegar all around the pan
and lift up the bits of mushroom that are stuck down there.
Look how gorgeous that is.
So we're gonna get the mushrooms out.
And then you're gonna need
to probably add a little bit more olive oil
to the pan for your peppers and onions.
And then we let these get nice
and soft and tender and beautiful.
And John's timer just went off,
which we set
for our waffle fries
to give them a flip.
They cook about 24 minutes and as I said,
we're gonna let 'em go two minutes
too long to make them extra crisp.
But about midway through,
we give them a flip.
Okay guys,
it's really an exciting time now.
So, we're going to take all of the mushrooms
and add them to the softened peppers and onions.
And now we're going
to add all
of our waffle fries to the bowl.
Boop, listen to them,
listen to how crispy they are.
Super duper crispy.
Here comes the garlic butter
that's been sitting on the stove,
staying nice and warm and cozy.
And our spice blend.
What?
And then guess what happens?
This.
Garlic bread fries.
What?
Okay, all that's left to do is use the heat
of the oven to melt the cheeses,
plural, mozzarella,
Swiss, mozzarella, Swiss,
oven to melt.
See you in a minute.
I mean, look at this,
come on,
tell me you're gonna miss the meat.
I added parm cheese to our waffle fries.
We have this Swiss and Moz on the sub
but I know how my husband likes his subs.
Hot cherry pepper rings up on top.
What?
(magical music)