Grilled Portobello Sandwich With Basil Mayonnaise

A Creamy Yet Light Vegetarian Lunch Option!


Mayonnaise 1/2 cup
Lettuce 6 leaves
Kaiser rolls 6, toasted and halved
Tomatoes 6 slices
Portobello mushroom caps 6
Balsamic vinegar 1/3 cup
Dijon mustard 1 tablespoon
Olive Oil 1/4 cup
Lemon juice 1 teaspoon
Butter 1 tablespoon
Salt and Pepper As desired for seasoning
Garlic 1 tablespoon, minced

10 minutes to prepare, 10 minutes to cook, ready in 25 minutes

This delicious vegetarian-friendly option is perfect for an outdoor BBQ event or garden party! Using an outdoor grill, make this savory dish and enjoy the compliments that roll in from friends. Basil mayonnaise is an excellent addition for a creamy dressing, but traditional mustard or ketchup can act as supplements if preferable.

Step 1: As an outdoor grilling option, oil grate and preheat grill to medium

Step 2: Using a small or medium sized bowl bowl, blend and mix together garlic, olive oil and balsamic vinegar

Step 3: Brush mushroom caps using the mixture, let sit for several minutes

Step 4: Place mushrooms marinated in oil mix on grill, grill side up on baking dish or sheet

Step 5: Grill mushrooms until tender, continue adding oil mix with brush every so often to both sides while cooking

Step 6: Mushrooms should be ready after grilling on both sides for approximately 5 minutes for each side

Step 7: To make basil mayonnaise, simply mix mayonnaise, dijon mustard, lemon juice, and basil together into a bowl or cup and blend

Step 8: Sandwich can now be dressed with basil mayo, lettuce, tomato, and pepper or salt as preferred

This dish makes a great option for everyone at your event or party! It also makes a great family backyard lunch or dinner option.

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