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Prep 10 mins
Cook 0 mins
We serve this at Micheal's Cafe in Duncannon, PA. It's an original creation by our late, great executive chef and name sake, Mike. It's by far my favorite item on the menu. I eat it nearly every day that I work. My recipe is my cheap-o take on his recipe. Their's is MUCH better. The red pepper aioli can be made and held in the refrigerator for a little while and it's really great on anything. I use the store bought pesto (Classico, in a jar near the pasta sauces) since I've never attempted to make it myself. I hope you all enjoy it as much as I do!!
- 1 portabella mushroom cap, cleaned
- 2 teaspoons olive oil
- salt (to taste)
- pepper (to taste)
- 1 slice smoked gouda cheese
- 1 pinch bean sprouts
- 1 teaspoon basil pesto (Classico)
- 1 hamburger bun with sesame seeds
red pepper aioli (use 2 teaspoons)
- 3 garlic cloves, peeled and finely missed
- 1⁄2 cup fat-free mayonnaise
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon crushed red pepper flakes
- 1 large red pepper, diced and cooked well
- Spray skillet and inside of buns with non-stick cooking spray. Grill in pan/skillet until lightly toasted.
- Heat olive oil in skillet. Grill mushroom until browned (about 5 minutes each side).
- Spread Red Pepper Aioli on bottom of bun.
- Put Portobello on top.
- Put Gouda Cheese on top of that.
- Put Bean Sprouts on top of that.
- Spread Basil Pesto on top of bun.
- You can also use panini bread and make these into paninis (like we do at the restaurant) if you have a panini press (which I'm too poor to buy).
- RED PEPPER AIOLI SAUCE.
- 3 garlic cloves, peeled and finely missed.
- 1/2 Cup fat-free mayo.
- 1/2 tsp salt.
- 1/4 tsp crushed red pepper.
- 1 large red pepper, diced and cooked well.
- Mix all ingredients in a food processor or extremely well in bowl until combined. Enjoy!
Just made this for dinner and was not dissapointed! I used whole grain bread and some storebought pesto. Delicious! Thanks!