Portobello Mushroom Sandwich Recipe

Ingredients

Servings:

large portobello mushrooms

3 tblsp

extra-virgin olive oil

3 tblsp

balsamic vinegar

sea or kosher salt and freshly ground black pepper, to taste

batch of garlic aioli, see below

slices of red onion, about ¼” thick

large pieces of roasted red pepper, or about 1 cup if in small pieces

leaves of butter lettuce, or lettuce of choice

focaccia bread, cut into 4” squares and then sliced in the middle for the top and bottom of the sandwich

slices of sharp cheddar or Monterey Jack cheese

For the Garlic Aioli

1/2 cup(s)

mayonnaise

small garlic clove

1 tsp

lemon zest

Directions 11 steps | 45 Minutes

Step 1

Use a paper towel to wipe off the top of the mushrooms. Gently scrape off the gills on the inside of mushrooms with a spoon and discard.

Step 2

Brush both sides of the mushrooms with olive oil. Place on a platter and season with salt and pepper.

Step 3

Place the mushrooms bottom side up and drizzle the balsamic vinegar on top. It will pool slightly in the cap of the mushroom. Let the mushrooms sit in this marinade for 20 minutes or up to 4 hours.

Step 4

While the portobello mushrooms are marinating, make the garlic aioli. Mix the mayonnaise, minced garlic and lemon zest together until combined. Season to taste with salt and pepper. Set aside.

Step 5

Heat a grill or a stovetop grill pan on medium-high heat. You can also use the broiler setting on your oven. Once hot, place the mushrooms, bottom side up, on the grill. Cook for about 3-4 minutes, or until grill marks form.