-Roasted Red Pepper Aioli-
1/2 c. Best Foods Light Mayonnaise
3 cloves garlic, pressed
1/2 T. lemon juice
7 oz. roasted red pepper (2 large peppers)
-Portobello Mushrooms-
4 large Portobello mushrooms
1/4 c. balsamic vinegar
2 T. olive oil
1/8 t. salt
1 t. dried basil
1 t. dried oregano
3 cloves garlic, pressed (I actually double the garlic to 6 cloves, which I highly recommend)
4 hamburger or focaccia buns
4-8 slices Provolone cheese
2 additional roasted red peppers cut into halves
1/2 c. Best Foods Light Mayonnaise
3 cloves garlic, pressed
1/2 T. lemon juice
7 oz. roasted red pepper (2 large peppers)
-Portobello Mushrooms-
4 large Portobello mushrooms
1/4 c. balsamic vinegar
2 T. olive oil
1/8 t. salt
1 t. dried basil
1 t. dried oregano
3 cloves garlic, pressed (I actually double the garlic to 6 cloves, which I highly recommend)
4 hamburger or focaccia buns
4-8 slices Provolone cheese
2 additional roasted red peppers cut into halves
Romaine Lettuce
1 medium tomato
1 large onion
Make the Aioli first so it has time to allow the tastes to blend:
Combine in a food processor: the mayonnaise, 3 cloves garlic, lemon juice, and 7 ozs (2 peppers worth) roasted red pepper. Spoon into a container and put in the refrigerator to sit. This recipe makes a full cup of aioli (this is at least double the amount you would need for 4 sandwiches). I recommend using it in other recipes or freezing for your next batch of Portobello sandwiches.
Marinade and Mushrooms:
In a zip lock bag, combine balsamic vinegar, olive oil, 3 cloves of garlic (6 if you love garlic), salt, basil, and oregano. Shake to mix. Take the Portobello mushrooms and remove the stems. Using a spoon, remove the gills from the underside of the mushrooms. Add the mushrooms to the bag of marinade and marinate for at least half an hour (I usually do about 1-2 hours), turning occasionally to make sure all the mushrooms are equally marinated.
Preheat your grill for medium high heat.
Brush grate with oil, or spray with cooking spray away from the heat or flame (I skip this step and the mushrooms don't stick). Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.
Assemble the sandwich with the hamburger buns, mushroom with cheese, 2 T. of aioli sauce (at least), carmalized onions, lettuce, tomato, and half a roasted red pepper.
NOTE:
Make the Aioli first so it has time to allow the tastes to blend:
Combine in a food processor: the mayonnaise, 3 cloves garlic, lemon juice, and 7 ozs (2 peppers worth) roasted red pepper. Spoon into a container and put in the refrigerator to sit. This recipe makes a full cup of aioli (this is at least double the amount you would need for 4 sandwiches). I recommend using it in other recipes or freezing for your next batch of Portobello sandwiches.
Marinade and Mushrooms:
In a zip lock bag, combine balsamic vinegar, olive oil, 3 cloves of garlic (6 if you love garlic), salt, basil, and oregano. Shake to mix. Take the Portobello mushrooms and remove the stems. Using a spoon, remove the gills from the underside of the mushrooms. Add the mushrooms to the bag of marinade and marinate for at least half an hour (I usually do about 1-2 hours), turning occasionally to make sure all the mushrooms are equally marinated.
Preheat your grill for medium high heat.
Brush grate with oil, or spray with cooking spray away from the heat or flame (I skip this step and the mushrooms don't stick). Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.
Assemble the sandwich with the hamburger buns, mushroom with cheese, 2 T. of aioli sauce (at least), carmalized onions, lettuce, tomato, and half a roasted red pepper.
NOTE:
-To roast red peppers on the grill, place them right on the grill. Grill for about 5 minutes on each side, until all sides are pretty charred. Place in a paper bag and let sit for a few minutes. Shake them around a bit so the skins will peel off easily. Peel the skins and cut in half. Cut the core out and they're ready to be put on the sandwiches.
-To roast red peppers in oven, place your rack on the top level, allow the oven to preheat for 5 minutes, place large strips of red pepper on a sheet skin side up. Broil for 8-10 minutes until pepper skin starts to char, turning half way through cooking. Pull skin off the pepper strips once they have cooled (this is why larger strips of pepper are better - the more strips you have, the longer it takes to peel them.)
-To carmalize onions, place a whole sliced up onion along with 4 T butter and 1 T olive oil in warm frying pan. Saute until tender and until they begin to blacken slightly.
Number of Servings: 4 (Except the Aioli, you'll have extra of that)
Number of Servings: 4 (Except the Aioli, you'll have extra of that)
