GRILLED PORTOBELLO MUSHROOM SANDWICHES WITH BASIL AIOLI
Aioli is a garlic mayonnaise, popular in southern France, and tasty as a spread on sandwiches. This sandwich is hearty, filling, and packed with flavor! You can use minced garlic from the jar where it calls for the garlic in the aioli, but you can definitely tell the difference. I don't have a press, so I just mince the garlic with a knife. This recipe is from "The Barbecue! Bible" by Steven Raichlen. It is based on using an outdoor grill, but this is a direct-heat method, so you could also use a grill pan (what I do), and it works great too.
Provided by Greeny4444
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Make the basil aioli: Combine the mayonnaise, garlic, basil, and lemon juice in a small bowl and whisk to mix. Season with salt and pepper to taste.
- For the sandwiches: Cut the stems off the portobello mushrooms flush with the mushroom caps. Using the tip of a paring knife, make tiny holes in the caps and insert the garlic slivers and rosemary leaves (if using).
- Combine the olive oil and balsamic vinegar in a small bowl and whisk to mix. Generously brush the portobello caps and tomato slices with some of the oil and vinegar mixture and season them with salt and pepper.
- Set up the grill for direct grilling and preheat to high.
- When ready to cook, place a vegetable grate on the hot grill and preheat the vegetable grate for 5 minutes.
- Arrange the portobello caps, rounded side down, and the tomato slices on the hot grate and grill, turning with a spatula, until nicely browned and soft, 3 to 6 minutes per side. Brush the vegetables once or twice as they cook with the oil and vinegar mixture.
- Spread the insides of the rolls or buns with basil aioli. Add the grilled mushrooms, the tomato slices, and the arugula, and enjoy.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #preparation
You'll also love
Djamel Bel
[email protected]I can't wait to try these sandwiches!
Rashedul Rashed
[email protected]These sandwiches are perfect for a summer cookout.
Saharernafeg
[email protected]I'm always looking for new ways to cook portobello mushrooms, and this recipe is a keeper.
Asiphe Moni
[email protected]These sandwiches are so easy to make, but they taste like they came from a fancy restaurant.
Ola Quadri
[email protected]The basil aioli is the perfect complement to the mushrooms.
Innocent Mouka
[email protected]I love the smoky flavor of the grilled mushrooms.
Naeem Naeem Ahmed
[email protected]These sandwiches are so versatile. You can add any toppings you like.
King Joemama
[email protected]I've never made portobello mushroom sandwiches before, but these were amazing. I'll definitely be making them again.
Mona Malik
[email protected]I made these sandwiches for a party and they were a big hit. Everyone loved them!
AnnMarie Roberts
[email protected]These sandwiches are a great way to use up leftover grilled mushrooms.
Nokuthula Mahlaba
[email protected]I love the combination of flavors in these sandwiches. The mushrooms, the aioli, and the bread all come together perfectly.
jax million
[email protected]These sandwiches are so easy to make and they're so delicious. I've made them several times and they're always a hit.
Clinton Williams
[email protected]I'm not a big mushroom fan, but I really enjoyed these sandwiches. The mushrooms were grilled to perfection and the aioli was amazing.
Ummu Ummuhikma
[email protected]These sandwiches were delicious! I loved the smoky flavor of the grilled mushrooms and the creamy basil aioli.
Ben Omari
[email protected]I made these sandwiches last night and they were a hit! The mushrooms were perfectly grilled and the basil aioli was the perfect complement.