dinner · entree · Meatless Monday · vegetarian

Grilled Portobello Sandwiches with Roasted Red Pepper Mayo

I’ve been having a hard time keeping fresh produce in my house.

Either it gets eaten up in a jiffy, or it goes bad before I can get around to using it. I don’t know if it’s just a poor produce selection at the store, or if maybe my fridge is too hot or too cold…but it’s really annoying when you go to grab a bag of salad mix and it’s liquefied.

Fresh mushrooms are one of those items that you HAVE to use within a few days. I always make my mushroom meals during the first weekend I have after grocery shopping. I’ve learned a thing or two about fresh mushrooms, though.

First, buy them whole. Whole mushrooms are not only cheaper (usually) but they last longer than their sliced counterparts.

Second, buy big mushrooms. The bigger the shroom the longer it tends to last. Those gigantic portobello caps will last a few days longer in your fridge that the sliced white mushrooms packed in the blue containers.

Giant portobello mushroom caps are also wonderful for grilling. They are thick, meaty, and juicy. Just beware when you clean them: use a damp paper towel to get off dirt. Do not run the mushroom caps under water. There’s so much moisture inside of them, you don’t need to add anymore.

I served these grilled mushroom sandwiches on those sandwich slims bread…but you can use whatever bread you like. A pita, foccacia, or thick brioche would probably go really well with this sandwich.

I loved everything about this vegetarian sandwich. The grilled mushroom replaces meat so well that you don’t even miss it. The melty mozzarella and the tangy red pepper mayo all compliment the grilled mushroom without overpowering it.

Enjoy!

Grilled Portobello Sandwiches with Roasted Red Pepper Mayo

  • Servings: 4
  • Difficulty: Easy
  • Print

Thickrilled mushroom sandwiches with mozzarella and a smokey red pepper mayonnaise.

Ingredients

  • 4 large portobello mushroom caps
  • 4 oz. fresh mozzarella, sliced
  • 1/2 cup fresh basil, torn
  • 4 sandwich thins

For the Roasted Red Pepper Mayonnaise:

  • 1/2 cup mayonnaise
  • 1/4 cup chopped roasted red pepper (I just used the jarred variety)
  • Juice of 1 lemon
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. garlic powder

Directions

  1. Preheat your grill or grill pan. Grill mushroom caps until tender and char marks form, about 3-4 minutes. Remove to a plate.
  2. Make the roasted red pepper mayo: whisk together all ingredients. Refrigerate until ready to serve.
  3. Make the sandwiches: Place a spoonful of mayo on top and bottom buns. Place mushroom on top, with a few slices of mozzarella and basil. Place under a broiler to melt cheese and then top with top bun.

Step-By-Step Instructions

Preheat your grill or grill pan. Grill mushroom caps until tender and char marks form, about 3-4 minutes. Remove to a plate.

Make the roasted red pepper mayo: whisk together all ingredients. Refrigerate until ready to serve.

Make the sandwiches: Place a spoonful of mayo on top and bottom buns. Place mushroom on top, with a few slices of mozzarella and basil. Place under a broiler to melt cheese and then top with top bun.

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