Grilled Portobello Mushroom Sandwiches With Basil Aioli Recipes

GRILLED PORTOBELLO WITH BASIL MAYONNAISE SANDWICH

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.

GRILLED PORTOBELLO MUSHROOM SANDWICHES WITH BASIL AIOLI

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

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

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

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

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.

GRILLED PORTOBELLO MUSHROOM SANDWICHES WITH BASIL AIOLI

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

GRILLED EGGPLANT PANINI WITH BASIL AIOLI

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.

GRILLED PORTOBELLO MUSHROOM SANDWICH

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.