Grilled Portobello Sandwich Recipe

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A healthy, flavorful sandwich.
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  • 1/4 cup mayonnaise
  • 1/4 cup fresh grated parmesan cheese
  • 3 teaspoons garlic - minced
  • 2 teaspoons Dijon mustard
  • 4 sandwich rolls - sliced in half
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 4 large portobello mushrooms - stems and gills removed and caps wiped clean.
  • salt and pepper to taste
  • 4 slices provolone or fresh mozzarella cheese - sliced
  • 1/2 cup basil leaves
  • 1 tomato - sliced
  • 1 red pepper - grilled, seeded, skinned and cut into quarters
Container:grill, two small mixing bowls
15 mins
10 mins
25 mins
  • Heat grill to medium.
  • In a small bowl, mix together the mayo, parmesan cheese and mustard.
  • Mix in 1 teaspoon garlic and set aside.
  • In another small bowl, whisk the olive oil, vinegar and 2 teaspoons of garlic.
  • Brush oil mixture over both sides of the mushrooms.
  • Sprinkle with salt and pepper.
  • Place the gill side of the mushrooms down on the grill for 3 to 5 minutes.
  • Turn and grill another 3-5 minutes more.
  • Reduce the grill heat to low.
  • Turn mushrooms so the caps are up and top each with cheese.
  • Place cut rolls, cut side down, on the grill.
  • Close the grill and cook until the rolls are crisp and the cheese has melted on the mushrooms, approximately 5 minutes.
  • Place the bottoms of the rolls on a platter, top each with a mushroom.
  • Place a few leaves of basil on top of the mushrooms, then a slice of tomato, then a slice of red pepper.
  • Spread mayo mixture on the top half of the roll and cap the sandwiches.
  • Serve warm.
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