Grilled Portobello and Sun-Dried Tomato Sandwich wi

Name: Grilled Portobello and Sun-Dried Tomato Sandwich with Garlic Herbed Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cups Mayonnaise, Hellman's Or Best Foods; 2 teaspoons White Wine Vinegar Or Lemon Juice; 1 teaspoon Flat-leaf Parsley, Finely Chopped; 1 teaspoon Fresh Rosemary, Minced; 1/2 teaspoons Garlic, Minced; 4 whole Large Portobello Mushroom Caps (about 1 1/4 Pounds); 1/4 cups Extra Virgin Olive Oil; Kosher Salt To Taste; Freshly Ground Black Pepper, To Taste; 4 whole To 8 Whole Pieces Sun-dried Tomato Halves, Packed In Olive Oil (I Use 4 Halves Per Sandwich); 4 whole Kaiser Rolls; 2 leaves Romaine Lettuce (large)

Servings: persons

⅓ cups Mayonnaise, Hellman's Or Best Foods
2 teaspoons White Wine Vinegar Or Lemon Juice
1 teaspoon Flat-leaf Parsley, Finely Chopped
1 teaspoon Fresh Rosemary, Minced
1/2 teaspoons Garlic, Minced
4 whole Large Portobello Mushroom Caps (about 1 1/4 Pounds)
1/4 cups Extra Virgin Olive Oil
Kosher Salt To Taste
Freshly Ground Black Pepper, To Taste
4 whole To 8 Whole Pieces Sun-dried Tomato Halves, Packed In Olive Oil (I Use 4 Halves Per Sandwich)
4 whole Kaiser Rolls
2 leaves Romaine Lettuce (large)

1
Mix all ingredients for the mayo spread and combine well.
2
1.
3
Heat a pan to medium-high heat.
4
Brush the portobello mushroom caps with olive oil and season liberally with salt and pepper on both sides.
5
Add to the heated pan and cook for 5-8 minutes on the first side, then turn over and cook for 4-5 minutes on the second side.
6
2.
7
Heat your rolls gently in the microwave and spread both halves with your mayo mixture.
8
Place as many as desired sun-dried tomatoes on your roll and top with a portobello cap.
9
Finish with the romaine lettuce and top with other half of the roll.
10
Enjoy!

1186

kcal

Calories

130

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ⅓ cups Mayonnaise, Hellman's Or Best Foods, 2 teaspoons White Wine Vinegar Or Lemon Juice, 1 teaspoon Flat-leaf Parsley, Finely Chopped, 1 teaspoon Fresh Rosemary, Minced, and more.

Yes, Grilled Portobello and Sun-Dried Tomato Sandwich with Garlic Herbed Mayonnaise falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Portobello and Sun-Dried Tomato Sandwich with Garlic Herbed Mayonnaise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions