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New England-Style Mushroom Rolls
with provolone / lettuce / tomatoes / chips

Active: 35 Total: 35

Buttery lobster rolls are a seasonal specialty across New England. Our version uses mushrooms for an approachable, meat-free meal you can enjoy any time. Just a few simple ingredients come together fast to deliver a truly indulgent treat!
Smarts: Trumpet mushrooms are a large variety of mushroom from the oyster family and are sometimes called King Oyster mushrooms. They make a great stand-in for seafood, but feel free to use another variety if you prefer.



New England-Style Mushroom Rolls:
  • Mushrooms, trumpet or oyster - 1 lb , chopped (sub any button mushrooms)
  • Garlic - 1 clove , chopped
  • Parsley, fresh - 2 Tbsp , chopped
  • Lettuce, butterhead - 1 head , leaves separated
  • Tomatoes, medium - 1 , sliced
  • Butter - 1 Tbsp + 3 Tbsp
  • Hot dog buns, preferably top-split - 4 (sub any sandwich buns)
  • Lemon juice - 2 tsp
  • Mayonnaise (opt) - 2 Tbsp , for serving
  • Cheese, provolone - 3 oz (thinly sliced)
  • Hot sauce (opt) - for serving
  • Chips, any type - 4 cups , for serving


  1. Mushrooms - Chop mushrooms into bite-sized pieces. (Can be done up to 3 days ahead)

  2. Garlic / Parsley / Lettuce / Tomatoes - Prep as directed.

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  1. Heat a large, nonstick skillet with first portion of butter over medium-low heat. When butter melts, add buns and heat until lightly browned and toasted on all sides. Set aside and wipe out the pan.

  2. Return skillet to heat and add second portion of butter. When butter melts, add garlic and cook until fragrant, 1 to 2 minutes. Add mushrooms to the pan and saute for 10 to 12 minutes or until mushrooms are golden brown and very tender, turning them occasionally. Sprinkle lemon juice over mushrooms and toss with parsley.

  3. Spread buns lightly with mayonnaise (if using). Fill each bun with mushrooms and provolone. Top with lettuce, tomatoes, and hot sauce (if using).

  4. Serve mushroom rolls with chips on the side. Enjoy!



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