Portabello Mushroom Sandwiches With Arugula And Balsamic Aioli Recipe

Name: Portabello Mushroom Sandwiches With Arugula And Balsamic Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Aioli:; 1/3 cup mayonnaise; 2 tablespoons balsamic vinegar; 1 teaspoon kosher salt; 1/2 minced garlic; Marinade:; 3/4 cup extra-virgin olive oil; 1/4 cup red wine vinegar; 2 tablespoons finely minced shallot; 1 teaspoon minced garlic; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; Sandwiches:; 6 large portabello mushrooms, cleaned, stems and black gills removed; Kosher salt; Freshly ground black pepper; 6 Kaiser rolls, cut in half; 2 ounces arugula, trimmed, rinsed, and dried

Servings: persons

Aioli:
1/3 cup mayonnaise
2 tablespoons balsamic vinegar
1 teaspoon kosher salt
1/2 minced garlic
Marinade:
3/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons finely minced shallot
1 teaspoon minced garlic
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Sandwiches:
6 large portabello mushrooms, cleaned, stems and black gills removed
Kosher salt
Freshly ground black pepper
6 Kaiser rolls, cut in half
2 ounces arugula, trimmed, rinsed, and dried

1
In a small bowl combine the aioli ingredients. Refrigerate until ready to assemble the sandwiches.
2
In a small bowl whisk the marinade ingredients. Place the mushroom caps, gill sides down, in a large baking pan. Brush the mushroom caps generously with the marinade and turn the caps over. Spoon the rest of the marinade over the gill side. Allow the mushrooms to marinate at room temperature for 15 to 20 minutes.
3
Prepare the grill for direct cooking over medium heat.
4
Remove the mushrooms from the pan and reserve the marinade. Lightly season the mushrooms with salt and pepper. Brush the cooking grates clean. Grill the mushrooms, gill sides down, over direct medium heat, with the lid closed as much as possible, until they begin to soften, 4 to 6 minutes. Brush the cap sides of the mushrooms with some of the remaining marinade from the pan. Turn the mushrooms over and grill them until they are tender when pierced with a knife, 4 to 6 minutes.
5
Grill the rolls, cut sides down, over direct medium heat until lightly toasted, about 30 seconds.
6
Spread aioli on the toasted buns and top each one with some arugula and a mushroom. Serve warm.

592

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.

How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: Aioli:, 1/3 cup mayonnaise, 2 tablespoons balsamic vinegar, 1 teaspoon kosher salt, and more.

Yes, Portabello Mushroom Sandwiches With Arugula And Balsamic 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.

Portabello Mushroom Sandwiches With Arugula And Balsamic Aioli

How did you like this recipe?

Frequently Asked Questions