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1
For the Garlic Aioli In a small bowl combine buttermilk, mayo, garlic, lemon juice, Dijon mustard, salt and pepper to taste.
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2
Mix well, cover and store in the fridge until ready to use.
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3
This recipe makes more than enough and the more time the aioli is allowed in the fridge the better it tastes.
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4
I use it the next day on sandwiches or drizzled over steamed asparagus.
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5
For the Mushrooms Clean mushrooms and remove the stems, keeping the mushrooms otherwise whole.
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6
Drizzle both sides of each mushroom with olive oil (or you can use olive oil flavored cooking spray) and season with sea salt and pepper.
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7
In a skillet, over medium to medium-high heat place the mushrooms top-side down and allow to cook for about 3-4 minutes or until you notice some of the juices just starting to release, the tops should be just slightly brown.
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8
Flip the mushrooms so they are under-side down and cook for another 3-4 minutes.
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9
While the mushrooms cook slice the cheese to roughly the size that they will fit inside the hole that the mushroom stem left on the underside of the mushroom.
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10
Slice the red pepper to about half the size of the cheese slices.
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11
Flip the mushrooms back over onto their tops and in the hole left by the stem place a piece of cheese and a piece of roasted red pepper.
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12
Cover and allow them to cook for another minute or so, until the cheese is melted.
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13
For the Bread: Cut each slice of bread in half, or so that it is just larger than the size of your mushrooms.
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14
Spread half the slices with the Garlic Aioli and the other half with Pesto.
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15
When the cheese inside the mushrooms is melted place one mushroom between a slice of the Garlic Aioli bread and the Pesto bread.
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16
This can be served as and appetizer, or several per person for a main dish.
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17
Enjoy!
