This grilled portobello sandwich is perfect for summer. You can use just about any type of bread but kaiser rolls or burger buns are the best. I like to serve this with grilled squash and a glass of white wine.
Ingredients
- 0.33 cups balsamic vinegar
- 0.25 cups olive oil
- 1 tablespoon minced garlic
- 6 portobellos mushroom caps
- 0.5 cups mayonnaise
- 2 tablespoons chopped fresh basil
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 6 kaisers rolls , split, toasted
- 1 tablespoon butter , softened, or as needed
- 6 leaves lettuce
- 6 tomatos slices
Instructions
-
1
Preheat an outdoor grill for medium heat and lightly oil the grate.
-
2
Whisk vinegar, oil, and garlic together in a small bowl.
-
3
Arrange mushrooms on a baking sheet with the gills facing up; brush with about 2/3 of the marinade and let sit for 3 to 5 minutes.
-
4
Transfer mushrooms to the preheated grill with the gills facing down; grill, basting occasionally with remaining marinade, until tender, about 4 minutes per side.
-
5
While the mushrooms are cooking, mix mayonnaise, basil, Dijon, and lemon juice together in a small bowl. Butter toasted rolls, then spread with mayonnaise mixture.
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6
Remove mushrooms from the grill and place on bottom buns. Top with lettuce, tomatoes, and top buns.
Nutrition Facts
Per serving
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