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1
First, wash the shroom caps, de-stem them, and set aside.
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2
Now, in a shallow dish, combine balsamic vinegar, oregano, basil, and garlic powder( 1/3 inches in dish and a generous sprinkling of the herbs, should do ya.)
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3
Place shroom caps ( gills down) in the dish and swirl the mixture around making sure to get the tops of the caps as well.
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4
Now place in the fridge for 30min- 1 hour.
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5
Preheat broiler to about 450F.
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6
While shrooms suck up their flavor, Slice green peppers and onion (fajita style).
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7
Saute them for a few minutes until they start turning soft, set aside.
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8
Now, combine mayo, garlic, lemon juice and a pich of rosemary( fresh is better) This is now Aioli sauce, set aside for use later.
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9
TIP: You don't have to, but I always pre-toast my french rolls, otherwise they can get soggy from the shrooms, cheese, etc.
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10
I toast all sides except for the bottom of the top half of roll.
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11
By this time the shrooms are ready, heat a grill pan and spray with olive oil cooking spray.
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12
Cook the shrooms over medium heat until tender throughout, about 2 1/2 min on each side.
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13
I usually pour some of the marinade over while cooking as well.
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14
Transfer caps to an absorbent paper towel (many) to drain excess juices.
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15
Cut caps in half.
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16
Now spread a little mayo on bottom half of roll, then stack, mushrooms, peppers, and onions, then top with the provolone.
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17
Arrange on a broiler safe pan ( also put the top of the bun, bottom up so it can toast also) place in oven and watch, should be toasted, and cheese melted in 5 minutes or less.
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18
Spread mayo on the remaining half of bun.
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19
Press together, cut in half, and enjoy.
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20
(Goes great with steamed kale).
