Grilled Portobello Mushroom Sandwiches With Basil Aioli Recipes

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GRILLED PORTOBELLO WITH BASIL MAYONNAISE SANDWICH



Grilled Portobello with Basil Mayonnaise Sandwich image

A light vegetarian sandwich with great flavor that is perfect for summer. You can use just about any type of bread but Kaiser rolls or burger buns are best. I like to serve this with grilled squash and a glass of white wine!

Provided by Rotorwife

Categories     Main Dish Recipes     Sandwich Recipes

Time 25m

Yield 6

Number Of Ingredients 12

⅓ cup balsamic vinegar
¼ cup olive oil
1 tablespoon minced garlic
6 portobello mushroom caps
½ cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon lemon juice
2 tablespoons chopped fresh basil
6 kaiser rolls, split, toasted
1 tablespoon butter
6 leaves lettuce
6 tomato slices

Steps:

  • Preheat an outdoor grill for medium heat, and lightly oil the grate. Whisk together the balsamic vinegar, olive oil, and garlic in a small bowl.
  • Arrange the portobello mushrooms gill-side up on a tray or baking sheet. Brush the mushrooms with some of the vinegar mixture, and allow to marinate for 3 to 5 minutes.
  • Place the marinated mushrooms on the preheated grill, gill-side down. Grill mushrooms until tender, brushing both sides of the mushrooms with the remaining marinade, about 4 minutes on each side.
  • Mix the mayonnaise, dijon mustard, lemon juice, and basil in a small bowl. Butter the toasted kaiser rolls, then spread with the mayonnaise mixture. Divide the mushrooms, lettuce, and tomato slices evenly to make 6 sandwiches.

Nutrition Facts : Calories 411.9 calories, Carbohydrate 35.6 g, Cholesterol 12.1 mg, Fat 27.7 g, Fiber 4.3 g, Protein 8.3 g, SaturatedFat 4.9 g, Sodium 417.4 mg, Sugar 8.2 g

GRILLED PORTOBELLO MUSHROOM SANDWICHES WITH BASIL AIOLI



Grilled Portobello Mushroom Sandwiches With Basil Aioli image

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

1 cup mayonnaise
3 garlic cloves, put through a garlic press (I mince them)
24 fresh basil leaves, thinly slivered (I chop them)
1 tablespoon lemon juice
salt
fresh ground pepper
4 large portabella mushrooms, wiped clean with dampened paper towels
3 garlic cloves, cut into thin slivers
1 sprig fresh rosemary, stem removed and leaves reserved (optional)
3 tablespoons olive oil
3 tablespoons balsamic vinegar
salt
fresh ground pepper
1 tomatoes, cut crosswise into 1/2-inch slices
1 bunch arugula, washed and spun dry
4 onion rolls or 4 hamburger buns

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.

GRILLED PORTOBELLO MUSHROOM SANDWICHES WITH BASIL AIOLI



GRILLED PORTOBELLO MUSHROOM SANDWICHES WITH BASIL AIOLI image

Categories     Mushroom

Yield 4 servings

Number Of Ingredients 14

4 large portobello mushrooms, wiped clean with dampened paper towels
3 cloves garlic, cut into thin silvers
3 plus tablespoons olive oil
3 tablespoons balsamic vinegar
1 large fresh tomato, cut crosswise into 1/2 inch slices
Salt and pepper to taste
4 large sandwich rolls split
1 bunch arugula, rinsed and dried
BASIL AIOLI
1 cup mayo
3 cloves garlic, minced
24 fresh basil leave thinly slivered
1 tablespoon lemon juice
Salt and pepper to taste

Steps:

  • 1. To make the Basil Aioli, combine everything in a bowl and whisk to mix. Let sit while you prepare the remainder of the recipe. 2. Preheat the grill to high. 3. Cut the stems off the mushrooms flush with the caps. Make tiny holes in the caps and insert the garlic slivers. 4. Combine the oil and vinegar in a small bowl and whisk. Generously brush the portobello caps and tomato slices with this mixture and season with salt and pepper. 5. When almost ready to cook, preheat a vegetable grate for five minutes. Arrange the mushroom caps, rounded side down and the tomato slices on the grate and grill turning until nicely browned and soft. Brush the vegies one or twice as they cook with the oil and vinegar mixture. This should take 3-6 minutes. 6. Spread the insides of the rolls with the Aioli, add grilled vegetables and arugula and serve.

GRILLED PORTOBELLO MUSHROOMS WITH BALSAMIC



Grilled Portobello Mushrooms with Balsamic image

Provided by Alex Guarnaschelli

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 6

6 cloves garlic, unpeeled
1 cup extra-virgin olive oil
Kosher salt
1/3 cup balsamic vinegar
1 tablespoon Dijon mustard
4 large portobello mushrooms, wiped of any dirt, washed and quickly dried, if necessary

Steps:

  • Preheat the grill. Preheat the oven to 350 degrees F.
  • In a small bowl, toss the garlic cloves with 2 tablespoons of the olive oil and some salt. Wrap the garlic cloves in tinfoil and place on the tray in the center of the oven. Cook until tender when pierced with the tip of a knife, 20 to 25 minutes.
  • In a medium bowl, whisk together the balsamic with 3/4 cup of the olive oil and the mustard.
  • In a medium bowl, toss the mushrooms in the remaining 2 tablespoons olive oil. Season with salt. Place them, stem-side up, on the hottest part of the grill. Cook for 3 to 4 minutes, you may see liquid starting to emerge from the stem area. Flip to the other side and cook for an additional 3 to 4 minutes. Transfer them to a tray and place in the center of the oven. Cook until they are tender when pierced with the tip of a knife, an additional 12 to 15 minutes. Season them lightly with salt.
  • Remove the garlic from the oven. Squeeze the garlic pulp out from their skins and whisk it vigorously into the dressing. Arrange the mushrooms on a serving platter and top with the dressing. Serve immediately.

GRILLED PORTOBELLO SANDWICH



Grilled Portobello Sandwich image

[DRAFT]

Provided by Food Network

Time 20m

Yield 1 serving

Number Of Ingredients 7

1 Portobello mushroom, gills removed
½ Red pepper
¼ cup marinated artichoke hearts, drained with 1 Tbsp. marinade reserved, divided
2 Slices Italian bread, ½ Inch thick
1 Tbsp. MIRACLE WHIP® Dressing
2 tsp. pesto
1 Kraft Provolone Cheese Slice

Steps:

  • Heat grill to medium heat. Brush mushroom and pepper with reserved artichoke marinade. Grill 5 min. on each side, brushing with any remaining marinade for the last few minutes. Meanwhile, grill 1 to 2 min. on each side or until lightly toast on both sides. Slide mushroom and pepper. Spread 1 toast slice with dressing; spread remaining toast slice with pesto. Fill toast slices with grilled vegetables, cheese and artichokes to make sandwich. Substitute: Substitute KRAFT Zesty Italian Dressing for the reserved artichoke marinade. Make Ahead: Vegetables can be grilled ahead of time; cool, then refrigerate up to 24 hours. Reheat in microwave before using as directed.

GRILLED PORTOBELLO MUSHROOMS



Grilled Portobello Mushrooms image

Portobello mushrooms are the steaks of the mushroom family. Here there marinated and grilled, yummy!

Provided by BFOLLICK

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 1h20m

Yield 3

Number Of Ingredients 5

3 mushrooms portobello mushrooms
¼ cup canola oil
3 tablespoons chopped onion
4 cloves garlic, minced
4 tablespoons balsamic vinegar

Steps:

  • Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
  • In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
  • Grill over hot grill for 10 minutes. Serve immediately.

Nutrition Facts : Calories 217.1 calories, Carbohydrate 11 g, Fat 19 g, Fiber 1.9 g, Protein 3.2 g, SaturatedFat 1.4 g, Sodium 12.9 mg, Sugar 5.4 g

GRILLED PORTOBELLO MUSHROOM SANDWICHES WITH BASIL AIOLI



Grilled Portobello Mushroom Sandwiches With Basil Aioli image

Number Of Ingredients 10

4 mushrooms, large portobello, wiped clean with dampened paper towels
3 cloves garlic, cut into thin slivers
leaves from 1 sprig fresh rosemary (optional)
3 tablespoons olive oil, extra-virgin
3 tablespoons balsamic vinegar
1 tomato, large, fresh, ripe, cut crosswise into 1/2-inch slices
salt and freshly ground black pepper, to taste
4 onions rolls, hamburger buns, or 5-inch sections of baguette, split
Basil Aioli (see recipe) or mayonnaise
1 bunch arugula, rinsed, dry

Steps:

  • 1. Preheat the grill to high.2. Cut the stems off the mushrooms flush with the 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 oil and vinegar in a small bowl and whisk to mix. Generously brush the portobello caps and tomato slices with this mixture and season with salt and pepper.3. When almost ready to cook, preheat a 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.4. Spread the insides of the rolls or bread with Basil Aïoli or mayonnaise. Add the grilled vegetables and arugula and serve immediately.Serves 4

Nutrition Facts : Nutritional Facts Serves

GRILLED EGGPLANT PANINI WITH BASIL AIOLI



Grilled Eggplant Panini with Basil Aioli image

I love being able to use the bounty of fresh vegetables and herbs from my garden for summer meals. This sandwich is loaded with veggies and has such a satisfying crunch. The melty provolone finishes things off perfectly. -Joseph A. Sciascia, San Mateo, California

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 13

3/4 cup mayonnaise
1/3 cup chopped fresh basil
3 tablespoons grated Parmesan cheese
2 tablespoons minced fresh chives
1 tablespoon lemon juice
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 large eggplant, cut into 8 slices
2 large sweet red peppers, cut into large pieces
2 tablespoons olive oil
4 ciabatta rolls, split
8 slices provolone cheese

Steps:

  • For aioli, place the first 8 ingredients in a blender; cover and process until smooth. , Brush vegetables with oil. Place in broiling pan and broil 3-4 inches from heat, or grill, covered, over medium heat until tender, 4-5 minutes per side. Chop the peppers when cool enough to handle. , Spread cut sides of each roll with 2 tablespoons aioli; top each with cheese. Layer bottoms with eggplant and peppers. Replace tops., In a panini press, grill sandwiches until cheese is melted, 5-7 minutes. Serve remaining aioli with sandwiches or save for another use.

Nutrition Facts : Calories 732 calories, Fat 38g fat (11g saturated fat), Cholesterol 33mg cholesterol, Sodium 1116mg sodium, Carbohydrate 83g carbohydrate (12g sugars, Fiber 9g fiber), Protein 23g protein.

GRILLED PORTOBELLO MUSHROOM SANDWICH



Grilled Portobello Mushroom Sandwich image

Grill portobello mushrooms to perfection for this Grilled Portobello Mushroom Sandwich recipe! You'll love biting into a Healthy Living mushroom sandwich!

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield 2 servings

Number Of Ingredients 5

1/2 cup KRAFT Lite House Italian Dressing, divided
2 portobello mushroom caps, gills removed
2/3 cup fresh spinach leaves, cut into strips
1 tomato, cut into 4 slices
2 kaiser rolls, split

Steps:

  • Pour 1/4 cup dressing over mushrooms in shallow dish. Refrigerate 1 hour to marinate.
  • Heat grill to medium-high heat. Remove mushrooms from marinade; discard marinade. Grill mushrooms 5 min. on each side or until tender.
  • Place spinach and tomatoes on bottom halves of rolls; drizzle with remaining dressing. Cover with mushrooms and tops of rolls.

Nutrition Facts : Calories 270, Fat 3 g, SaturatedFat 0.5 g, TransFat 1 g, Cholesterol 0 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 9 g

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Top Asked Questions

How to cook portobello mushrooms on the grill?
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.
How do you cook with Basil aioli?
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. “Aioli is a garlic mayonnaise, popular in southern France, and tasty as a spread on sandwiches.
How do you cook mushrooms on a Weber grill?
Place the marinated mushrooms on the preheated grill, gill-side down. Grill mushrooms until tender, brushing both sides of the mushrooms with the remaining marinade, about 4 minutes on each side. Mix the mayonnaise, dijon mustard, lemon juice, and basil in a small bowl. Butter the toasted kaiser rolls, then spread with the mayonnaise mixture.
What is 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!

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