Ingredients
3 tablespoons extra-virgin olive oil
12 ounces cremini mushrooms, finely chopped (4 cups)
Coarse salt and freshly ground pepper
12 ounces broccoli rabe (from 1 bunch), cut into 2-inch pieces
2 tablespoons fresh lemon juice
1/4 teaspoon red-pepper flakes, plus more for sprinkling
1 pound sweet Italian sausage, removed from casing
4 slices provolone
4 Portuguese or ciabatta rolls, halved and lightly toasted
Mayonnaise, for serving
Preparation
Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add mushrooms; season with salt. Cook, stirring occasionally, until golden brown, about 5 minutes. Transfer to a bowl. Heat 1 more tablespoon oil in skillet over medium-high. Add broccoli rabe; season with salt. Cook until crisp-tender, about 4 minutes. Stir in lemon juice and red-pepper flakes. Transfer to another bowl.
Wipe skillet clean. Stir together sausage and mushrooms; season with salt and pepper. Form into 4 patties. Heat remaining 1 tablespoon oil in skillet over medium-high. Cook patties, flipping once, until just cooked through, about 6 minutes. Top each with cheese, cover, and cook until melted, about 30 seconds. Serve on rolls with mayonnaise, broccoli rabe, and more red-pepper flakes.
