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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