Grilled Portabello Mushroom Sandwich

By á-174942

Ingredients

• 2 portabello mushrooms
• 2 teaspoons olive oil
• 1/4 cup balsamic or red wine vinegar
• 2 garlic cloves minced
• 1/4 teaspoon freshly-ground black pepper
• 1/2 cup low-fat mayonaise
• 2 tablespoons chopped fresh basil (or 2 tspn dried basil)
• 2 tablespoons roasted red pepper from a jar chopped
• 1 small loaf whole-wheat French bread
• 4 lettuce leaves
• 8 thin tomato slices

Details

Servings 4

Preparation

Step 1

Gently wash the tops of the portabello mushrooms and dry. Place in a shallow pan and drizzle the oil over the mushrooms. Next, pour the vinegar over and sprinkle the black pepper over the mushrooms. Cover and let marinate for 1 hour.

Prepare the grill. The mushrooms need to be grilled over medium coals.

Next, make the roasted red pepper and basil mayonnaise. Mix the mayonnaise, chopped roasted peppers and basil together. Put in refrigerator.

To grill the mushrooms, place them gill-sides down. Each side should be grilled for 8 minutes. Turn mushrooms about every 2 minutes to prevent burning and brush with the rest of the marinade during cooking. Remove from grill. Cut the grilled mushroom in 1/4-inch strips.

To assemble the sandwich, cut the French bread in half lengthwise. Spread the mayonnaise on both sides of the bread. Arrange the grilled mushroom strips on the bread. Top with the lettuce leaves, tomato slices and other half of the french bread. Cut into 4 pieces.

Serve with potato salad and coleslaw to complete the meal. The mushroom strips can also be served on a tossed salad. This sandwich is delicious served cold.

This recipe yields 4 servings.