Stuffed Mushroom Hoagie
Ingredients
- 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)
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