Portobello Mushroom Sandwiches With Cranberry Dijon Mustard

1. 1

   Mustard---heat the oil in a small skillet; saute the shallot until soft, about 3 minutes.

2. 2

   Combine the mustard, cranberry sauce, cooked shallots, and vinegar in a food processor; pulse until pureed.

3. 3

   Use immediately or store in the refrigerator for up to 1 week.

4. 4

   To marinate the mushrooms, whisk together the oil, vinegar, marjoram, garlic, and sugar in a bowl; set the clean mushrooms, stem side down, in a glass baking dish; pour the marinade over the mushrooms; cover with plastic wrap and refrigerate for 15 minutes.

5. 5

   Preheat the broiler or prepare a hot fire in a charcoal or gas grill.

6. 6

   Arrange the drained mushrooms on the broiler pan and broil 6 inches from the heat, or place on the grill.

7. 7

   Cook for 3-5 minutes on each side, depending on the size of the mushrooms; set aside to cool slightly.

8. 8

   Lightly toast the cut sides of the split rolls.

9. 9

   Place each on an individual serving plate and spread with cranberry mustard.

10. 10

    Place a grilled mushroom on each roll bottom; sprinkle with salt and a few grinds of black pepper.

11. 11

    Top with the other half of the roll and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.