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!