Grilled Portobello Mushroom Sandwiches With Basil Aioli Recipe

Name: Grilled Portobello Mushroom Sandwiches With Basil Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the basil aioli; 1 cup mayonnaise; 3 garlic cloves, put through a garlic press (I mince them); 24 fresh basil leaves, thinly slivered (I chop them); 1 tablespoon lemon juice; salt; fresh ground pepper; For the sandwiches; 4 large portabella mushrooms, wiped clean with dampened paper towels; 3 garlic cloves, cut into thin slivers; 1 sprig fresh rosemary, stem removed and leaves reserved (optional); 3 tablespoons olive oil; 3 tablespoons balsamic vinegar; salt; fresh ground pepper; 1 tomatoes, cut crosswise into 1/2-inch slices; 1 bunch arugula, washed and spun dry; 4 onion rolls or 4 hamburger buns

Servings: persons

For the basil aioli
1 cup mayonnaise
3 garlic cloves, put through a garlic press (I mince them)
24 fresh basil leaves, thinly slivered (I chop them)
1 tablespoon lemon juice
salt
fresh ground pepper
For the sandwiches
4 large portabella mushrooms, wiped clean with dampened paper towels
3 garlic cloves, cut into thin slivers
1 sprig fresh rosemary, stem removed and leaves reserved (optional)
3 tablespoons olive oil
3 tablespoons balsamic vinegar
salt
fresh ground pepper
1 tomatoes, cut crosswise into 1/2-inch slices
1 bunch arugula, washed and spun dry
4 onion rolls or 4 hamburger buns

1
Make the basil aioli: Combine the mayonnaise, garlic, basil, and lemon juice in a small bowl and whisk to mix. Season with salt and pepper to taste.
2
For the sandwiches: Cut the stems off the portobello mushrooms flush with the mushroom caps. Using the tip of a paring knife, make tiny holes in the caps and insert the garlic slivers and rosemary leaves (if using).
3
Combine the olive oil and balsamic vinegar in a small bowl and whisk to mix. Generously brush the portobello caps and tomato slices with some of the oil and vinegar mixture and season them with salt and pepper.
4
Set up the grill for direct grilling and preheat to high.
5
When ready to cook, place a vegetable grate on the hot grill and preheat the vegetable grate for 5 minutes.
6
Arrange the portobello caps, rounded side down, and the tomato slices on the hot grate and grill, turning with a spatula, until nicely browned and soft, 3 to 6 minutes per side. Brush the vegetables once or twice as they cook with the oil and vinegar mixture.
7
Spread the insides of the rolls or buns with basil aioli. Add the grilled mushrooms, the tomato slices, and the arugula, and enjoy.

1057

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: For the basil aioli, 1 cup mayonnaise, 3 garlic cloves, put through a garlic press (I mince them), 24 fresh basil leaves, thinly slivered (I chop them), and more.

Yes, Grilled Portobello Mushroom Sandwiches With Basil Aioli 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.

Grilled Portobello Mushroom Sandwiches With Basil Aioli

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