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.
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Sakhi Nawaz ali
[email protected]I can't wait to try this recipe! I love portobello mushrooms and I'm always looking for new ways to cook them.
Eba Skyfox
[email protected]These sandwiches are perfect for a summer cookout. They're easy to make and everyone loves them.
King Sweat
[email protected]I've never grilled portobello mushrooms before, but this recipe made it easy. The sandwiches were delicious and I'll definitely be making them again.
Kathy Ataman
[email protected]This recipe is a keeper! The sandwiches were delicious and everyone loved them.
Eden Leigh
[email protected]I'm not sure what I did wrong, but my sandwiches were not good. The mushrooms were dry and the aioli was too garlicky.
Yoanna Reyes
[email protected]I tried this recipe and it was a disaster! The mushrooms were undercooked and the aioli was bland.
Anayo Miracle
[email protected]These sandwiches are so good! I love the combination of the grilled mushrooms and the creamy aioli.
Agnes Doema
[email protected]I've made these sandwiches several times and they're always a hit! They're perfect for a quick and easy weeknight meal.
Noah Ziegler
[email protected]The portobello mushrooms were a bit tough, but the aioli was really good.
Nobuntu Connie Xipu
[email protected]These sandwiches were easy to make and so tasty! I used a balsamic glaze instead of the aioli and they were still delicious.
Boakye Charles
[email protected]I'm not usually a fan of mushrooms, but these sandwiches were surprisingly delicious! The portobellos were perfectly cooked and the aioli added a nice touch of flavor.
Maarten May
[email protected]Just made these for dinner and they were a hit! The mushrooms were grilled to perfection and the aioli was creamy and flavorful. Will definitely be adding this recipe to my regular rotation.
Anser Khan
[email protected]These grilled portobello sandwiches are AMAZING! The mushrooms are so juicy and flavorful, and the basil aioli is the perfect complement. I will definitely be making these again and again.