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Grilled Portobello with Basil Mayonnaise Sandwich

Grilled Portobello with Basil Mayonnaise Sandwich

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    25 m
Rotorwife

Rotorwife

A light vegetarian sandwich with great flavor that is perfect for summer. You can use just about any type of bread but Kaiser rolls or burger buns are best. I like to serve this with grilled squash and a glass of white wine!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 412 kcal
  • 21%
  • Fat:
  • 27.7 g
  • 43%
  • Carbs:
  • 35.6g
  • 11%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 417 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Preheat an outdoor grill for medium heat, and lightly oil the grate. Whisk together the balsamic vinegar, olive oil, and garlic in a small bowl.
  2. Arrange the portobello mushrooms gill-side up on a tray or baking sheet. Brush the mushrooms with some of the vinegar mixture, and allow to marinate for 3 to 5 minutes.
  3. Place the marinated mushrooms on the preheated grill, gill-side down. Grill mushrooms until tender, brushing both sides of the mushrooms with the remaining marinade, about 4 minutes on each side.
  4. Mix the mayonnaise, dijon mustard, lemon juice, and basil in a small bowl. Butter the toasted kaiser rolls, then spread with the mayonnaise mixture. Divide the mushrooms, lettuce, and tomato slices evenly to make 6 sandwiches.
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Reviews

Keever
40

Keever

7/19/2010

I've made this recipe several times already this summer, and it is delicious! The only change I made was not buttering the buns, and toasting them on the grill. The mayo combo is so good, I use it on other veggie sandwiches. Thanks for the great recipe.

Christina
37

Christina

7/12/2010

DEEEEELICIOUS! The basil mayo makes this sandwich, and just puts it over the top. I used sliced portobello mushrooms because that's all the store had this week. I marinated them in the basalmic mixture for about an hour before cooking and they had a wonderful flavor. I did decrease the olive oil to about 2 tbsps. because I was trying to watch the fat and I used light mayo in the basil mayo with great results. This is a definate keeper! Thanks for sharing. :)

mrsmiz
30

mrsmiz

8/16/2010

Delicious! Very satisfying on a hot summer night. The only changes I made were 1) to marinade the mushrooms in the vinegar/oil/garlic for 2 hours instead of just brushing it on before grilling. The mushrooms were very flavorful that way, and 2) to add a slight amount of cheese (pick your favorite) onto the mushrooms just before taking off the grill. I loved the mayo, and will look for other ways to use it!

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