Recipe: Mushroom-Provolone Hoagies (with peppers and onions, broiled)

MUSHROOM-PROVOLONE HOAGIES

4 large French rolls
Olive oil
1 small green bell pepper, cut into strips
1 small sweet red bell pepper, cut into strips
1 Tbsp. butter or margarine, melted
1/2 lb. fresh mushrooms, sliced
1 small onion, chopped
1 clove garlic, crushed
1 tsp. dried Italian seasoning
2 cups (8 oz.) shredded provolone cheese

Slice rolls in half lengthwise; brush cut side of each roll with olive oil. Toast rolls, cut side up and set aside.

Saute green and red pepper strips in butter in a large skillet until crisp-tender.

Add the mushrooms, chopped onion, and garlic; saute until tender. Stir in Italian seasoning; remove from heat.

Spoon mushroom-pepper mixture evenly over bottom halves of toasted rolls. Top with cheese.

Broil sandwiches 4 inches from heat for 1 minute or until cheese melts. Cover with tops of rolls. Serve immediately.

Makes 4 servings
Source: Southern Living 5 Star Recipe Collection