Portabella Mushroom Sandwiches With Roasted Garlic Basil Mayo

Name: Portabella Mushroom Sandwiches With Roasted Garlic Basil Mayo
Cook time: 35 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 2 garlic cloves, unpeeled; olive oil (for drizzling); 236.59 ml mayonnaise; 78.78 ml basil leaves, fresh minced; 4.92 ml balsamic vinegar; 44.37 ml balsamic vinegar; 88.74 ml butter, divided (3/4 stick); 453.59 g portabella mushroom, stems trimmed and cut into 1/4-inch slices (about 5 large); 453.59 g bread, halved horizontally (pain rustique, ciabatta or facaccia); 78.78 ml parmesan cheese, freshly grated; 1 large tomatoes, thinly sliced

Submitted by Happy Hippie

"This sounds sooooo good. I found it in the bon appetit magazine and can't wait to try it. If you get to it first, let me know what you think. The preparation time has not been added because I've yet to make this, and I've guesstimated the time needed to cook."

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photo by AuntFoofy

Ready In:: 35mins
Ingredients:: 11
Serves:: 6

ingredients

2 garlic cloves, unpeeled
olive oil (for drizzling)
236.59 ml mayonnaise
78.78 ml basil leaves, fresh minced
4.92 ml balsamic vinegar
44.37 ml balsamic vinegar
88.74 ml butter, divided (3/4 stick)
453.59 g portabella mushroom, stems trimmed and cut into 1/4-inch slices (about 5 large)
453.59 g bread, halved horizontally (pain rustique, ciabatta or facaccia)
78.78 ml parmesan cheese, freshly grated
1 large tomatoes, thinly sliced

directions

Preheat oven to 400 degrees.
Place garlic in small ovenproof dish and drizzle with olive oil and sprinkle with salt and pepper.
Cover tightly with foil and roast until tender, about 30 minutes.
Cool, peel and mash garlic.
Mix mayonnaise, basil, 1 teaspoon balsamic vinegar and mashed roasted garlic in small bowl. Do ahead Can be made1 day ahead. Cover and chill.
Melt 4 tablespoons butter in large skillet over medium-high heat.
Add mushrooms and toss to coat.
Drizzle remaining 3 tablespoons balsamic vinegar over and cook until tender, stirring often, about 5 minutes.
Season with salt and pepper. This step can be made 2 hours ahead of time. Let stand at room temperature.
Rewarm over low heat before continuing.
Preheat broiler.
Spread remaining 2 tablespoons butter over cut sides of bread.
Broil bread, buttered side up, until golden brown, about 2 minutes. Watch closelyto prevent burning.
Spread desired amount of garlic-basil mayonnaise over toasted sides of bread.
Arrange mushrooms in even layer over bottom half of bread.
Springles Parmesan cheese over.
Arrange tomato slices in single layer over cheese.
Cover with top half of bread.
Cut into 6 sandwiches and serve.

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Reviews

Prepared pretty much as recipe. Excellent

VaFoodLover
LOVE, Love, love this recipe! It is so yummy. I add a little garlic to the mushrooms as they are cooking, for some extra flavor. Occasionally, I will use button mushrooms or baby bellas and the sandwich is still divine. I have made it for friends and have received WOW reviews. Devine.

AuntFoofy
I have been wanting try something like this for a long time. We loved these. I used toasted onion rolls for the bread and large portabella mushroom caps. I had a few slices of bacon left over from Sunday brunch so I fried those up, discarded most, but not quite all of the grease, added the butter and a little basil flavored olive oil and fried the caps in that, melted a slice of swiss cheese on top of the caps and added a couple half slices of bacon. Amazing!

Glendamae

RECIPE SUBMITTED BY

Happy Hippie

Spring Valley, California

I live in beautiful San Diego where there's never nothin to do. We almost never have days where you can't get outdoors. For fun I love to read, cook, take road trips with my grandson, whom I raise. Take long walks along the beach, bays and lakes. My live in grandson is 12 and the light of my life. I've been teaching him to fish, or should I say I'm exposing him to lake fishing, the people we meet along the way are teaching him while I read and watch. He's dying to go ocean fishing, that one makes me a bit more nervous, but we'll start that soon, probably from piers to start. Nick's only one of my grandchildren though, I have a total of 13, three live in Kansas, the land of Oz. The last time I visited them, it was Christmas time and when I stepped off the plane, the cold air took my breath away and standing there waiting for me in a short-sleeved T-shirt, was my son-in-law. Needless, to say, I spent many days there staying indoors praying for the day I could get back to sunny California -- I never had to endure snow the whole time, thank God! Twenty degrees daily was way out of my comfort zone by a very large margin. There truly is no place like home. I have 8 other grandchildren that are fortunate enought to live in San Diego too. We spend weekends doing things together such as taking in the zoo, wild animal park, Sea World, Knotts Soak City water park (summer), museums, fishing, picknicking and just hanging out. They all love to help grandma cook in the kitchen. I have many cookbooks and can read them like I'd read a novel. My passions are my family, my two boston terriers, Tuffy and Oreo, and gardening, cooking and reading -- oh yeah, I'm totally addicted to Zaar. I don't really have many pet peeves, but a biggie is mean, obnoxious people and those who think they know it all, and liars, I can pick out a deceitful person it an instant. If you can't trust someone, then nothings worth salvaging in the relationship. I hate those who disrespect the environment (no I'm not a tree hugger) but I do hate to see people litter and fail to do simple things such as picking up after themselves in the outdoors such as parks and beaches, and how easy is it to recycle? It's really not too difficult to make an impact on the environment if everybody takes responsibility for their "trash."

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