Grilled Portobello with Basil Alioli
- Yield:4 servings
- Time:8 mins show details
Ingredients
- For the Basil Alioli
- ¼ cupfresh basil leaves, finely chopped
- 3 tablespoonsgood mayonnaise
- 1 teaspoonapple cider vinegar
- For the Sandwich
- 4large portobello mushroom caps, stems removed
- 3 tablespoonsextra virgin olive oil
- sea salt
- freshly ground black pepper
- 4good crusty bread rolls, split
- 2roasted red peppers, cut into strips
- ½red onion, sliced thin
- 4romaine lettuce leaves
Equipment
- grill or grill pan
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Preparation
Prepare your basil alioli by whisking together the chopped basil, mayonnaise, and vinegar in a small bowl. Set aside to let the flavors marry.
Heat your grill or grill pan to medium-high heat. Brush both sides of the portobello caps generously with olive oil and season well with salt and pepper. (Don't be shy with the seasoning - mushrooms need it)
- 6 mins
Grill the mushrooms gill-side down first for 6 minutes, then flip and grill another 6 minutes until they're tender and have good grill marks.
- 2 mins
While the mushrooms finish, quickly toast the bread rolls cut-side down on the grill for about 2 minutes until lightly charred.
Spread a generous amount of basil alioli on both halves of each roll. Layer the bottom with lettuce, roasted pepper strips, the grilled portobello, and onion slices.
Close the sandwiches and serve immediately while the mushrooms are still warm.
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