For best results, use high-quality mayonnaise and fresh basil. Don't overcrowd the grill; grill the mushrooms in batches if necessary. To add extra flavor, consider grilling some thinly sliced red onion or bell peppers to add to the sandwich. Serve with a side of grilled vegetables or a light salad for a complete meal.
Grilled Portobello with Basil Mayonnaise Sandwich
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PREP TIME20 mins
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COOK TIME10 mins
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TOTAL TIME35 mins
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SERVING6 People
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VIEWS411
Elevate your summer grilling with this sophisticated take on the classic portobello sandwich. Earthy mushrooms, vibrant basil mayonnaise, and fresh toppings combine for a vegetarian delight that's both satisfying and elegant.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol12 mg
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Fiber4 g
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Protein8 g
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Saturated Fat5 g
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Sodium417 mg
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Sugar8 g
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Fat28 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Prepare the grill: Preheat an outdoor grill to medium heat (about 350-400°F). Ensure the grates are clean and lightly oiled. (5 minutes)
02 Step
Recipe View Make the marinade: In a small bowl, whisk together the balsamic vinegar, olive oil, and minced garlic until well combined. (2 minutes)
03 Step
Recipe View Marinate the mushrooms: Arrange the portobello mushroom caps on a baking sheet with the gills facing upwards. Generously brush the inside of the caps with about 2/3 of the balsamic marinade. Let the mushrooms sit and absorb the flavors for 3-5 minutes. (5 minutes)
04 Step
Recipe View Grill the mushrooms: Carefully transfer the marinated mushrooms to the preheated grill, placing them gill-side down. Grill for approximately 4 minutes per side, basting occasionally with the remaining marinade, until the mushrooms are tender and have developed grill marks. (8 minutes)
05 Step
Recipe View Prepare the basil mayonnaise: While the mushrooms are grilling, prepare the basil mayonnaise. In a separate small bowl, combine the mayonnaise, chopped fresh basil, Dijon mustard, and lemon juice. Mix well until all ingredients are fully incorporated. (3 minutes)
06 Step
Recipe View Assemble the sandwiches: Lightly butter the toasted rolls. Spread a generous layer of the basil mayonnaise on both the top and bottom halves of each roll. Place a grilled portobello mushroom cap on the bottom bun. Top with a crisp lettuce leaf and a slice of ripe tomato. Finish with the top bun and serve immediately. (5 minutes)
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Andreanne Braun
Jan 19, 2025I've made this several times now, and it's always a hit. The mushrooms are so flavorful and juicy. It's a great vegetarian option for grilling.
Breanne Haley
Sep 3, 2024This recipe is a game-changer! The basil mayonnaise adds a burst of flavor that elevates the entire sandwich. I’ll definitely be making this again.
Retta Waters
Mar 3, 2023The marinade is perfect! The balsamic and garlic complement the earthy flavor of the mushrooms so well. I also appreciate the tips for serving.