Last time I was in Cleveland (MS, sadly, not OH) I had to stop by the Kroger and I stumbled upon a jackpot: manager’s special on sliced portobello mushrooms. Yum. It made my day. But then, Kroger tends to do that…it’s a fabulous grocery store, we really need one in Greenwood. But, I digress. I bought those mushrooms and I immediately knew I needed to make portobello sandwiches with them. I order portobello sandwiches at restaurants all the time, and these turned out nearly as good as any you might buy somewhere else. Katie loved them too. They’re a quick, easy, and delicious use for whole or sliced portobellos, plus they’re great for our vegetarian friends.
Ingredients (serves 6):
1/3 cup balsamic vinegar
1/4 cup olive oil
1 clove garlic, minced
6 portobello mushroom caps (or a bunch of sliced portobellos)
1/2 cup mayonnaise
1 tbsp Dijon mustard
1 tsp lemon juice
2 tbsp chopped fresh basil (or if you’re cheap like me and refuse to buy fresh herbs because you know you won’t be able to use them all…1 tbsp dried basil)
6 rolls, split, toasted
Directions:
1. Preheat an outdoor grill or George Foreman-type indoor grill. Whisk together the balsamic vinegar, olive oil, and garlic in a small bowl.
2. Arrange the portobello mushrooms gill-side up (obviously on their side if they’re slices) on large plate. Brush the mushrooms with some of the vinegar mixture, and allow to marinate for 3 to 5 minutes.
3. 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.
4. Mix the mayonnaise, dijon mustard, lemon juice, and basil in a small bowl. Spread rolls with the mayonnaise mixture. Divide the mushrooms between the rolls and serve with lettuce and tomato, etc (I’d suggest red onion as well, though I didn’t have any at the time).
Sorry theirs a bite taken out of the sandwich…I couldn’t resist trying it before I remembered to take the picture!
Grocery Store Gourmet 