Portobello Parmesan Sandwich with Rosemary Mayonnaise

1. 1

   Set the oven rack 6 inches from the broiler heat source.

2. 2

   Preheat the broiler to high.

3. 3

   Process the lemon juice, 1 tablespoon water, and the rosemary in a food processor until the rosemary is finely chopped.

4. 4

   Strain through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible, and return the liquid to the processor; discard the solids.

5. 5

   Add the egg yolk and 3/4 teaspoon salt and process until smooth.

6. 6

   With the machine running, add the oils in a steady stream and process until emulsified.

7. 7

   Arrange the mushrooms in a single layer on a rimmed baking sheet.

8. 8

   Season both sides liberally with salt and pepper.

9. 9

   Drizzle generously with olive oil, turning to coat.

10. 10

    Turn the mushrooms gill side up and broil for 8 minutes, then flip and broil until tender, about 3 minutes longer.

11. 11

    Cut each mushroom into 4 slices at an angle, keeping each cap together.

12. 12

    Toast the rolls and spread the rosemary mayonnaise on both cut sides of each roll.

13. 13

    Arrange a mushroom, gill side up, on the bottom of each roll and top with chiles, then arugula.

14. 14

    Use a vegetable peeler to shave the cheese directly onto the arugula.

15. 15

    Cover with the roll tops, cut each sandwich in half, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.