Grilled Portobello Mushroom Sandwiches With Basil Aioli

Grilled Portobello Mushroom Sandwiches With Basil Aioli created by Sharon123

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.

Ready In:
20mins
Serves:
Units:

ingredients

directions

  • 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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RECIPE MADE WITH LOVE BY

@Greeny4444
Contributor
@Greeny4444
Contributor
"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."

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  1. Delenn
    I thought that this was a great combination but it did not go over well in my house. I have marinated these before in a red wine vinegar/olive oil/minced garlic for about 15 minutes. I think if I make this again I might do that instead.
  2. debita
    Very easy, loved the oil/vinegar combo on the mushrooms.<br/>The basil aioli would be great on a grilled burger or chicken breast.
  3. Greeny4444
    Grilled Portobello Mushroom Sandwiches With Basil Aioli Created by Greeny4444
  4. Sharon123
    Grilled Portobello Mushroom Sandwiches With Basil Aioli Created by Sharon123
  5. Sharon123
    Delicious! I scaled the recipe down for one portobello mushroom and used hamburger buns. Great sandwich, thanks! Made for Newest Zaar Tag.
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