Grilled Portobello Mushroom Sandwich . . .

[ThePossum]

I hate mushrooms almost as much as I hate GEM Micromatics. Yuck! Yuck! Yuck! Now with that said do not even try to tell me how good they are. Never get me to eat them or use them in "my" food.

Now that does not mean that I will not use them to feed someone else, like my bride, who just loves them. She is especially partial to portobello mushrooms and loves it when I make her a grilled portobello sandwich with arugula and a balsamic aioli. According to my wife and several of our friends who are vegetarians these are great.

Also want to mention that the Balsamic Aioli is also great on turkey burgers, regular hamburgers and even on other sandwiches where you might use mayo.

The recipe for Grilled Portobello Mushroom Sandwich with Balsamic Aioli - Makes 6 servings

Ingredients for Aioli:
1/3 cup mayonnaise
2 tablespoons balsamic vinegar
1 teaspoon kosher salt
1/2 teaspoon minced garlic

Ingredients for Marinade

3/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons minced shallot
1 teaspoon minced garlic
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 large portabello mushrooms, cleaned, stems and black gills removed
Kosher salt
Freshly ground black pepper
6 Kaiser rolls, split
2 ounces baby arugula

Instructions:

1. In a small bowl combine the aioli ingredients. Refrigerate until ready to assemble the sandwiches.
2. Prepare the mushrooms by first removing the stem and then, using a spoon scrape out the black gills from the underside of the mushroom. (Optional: You may also remove the outer rim of the mushroom if you wish.)
3. In a small bowl whisk the marinade ingredients. Place the mushroom caps, gill sides down, in a large glass baking dish. Brush the mushroom caps generously with the marinade and turn the caps over. Spoon the rest of the marinade over the gill side. Allow the mushrooms to marinate at room temperature for 15 to 20 minutes.
4. Prepare the grill for direct cooking over medium heat (350° to 450°F).
5. Remove the mushrooms from the dish and reserve the marinade. Lightly season the mushrooms with salt and pepper. Brush the cooking grates clean. Grill the mushrooms, gill side down, over direct medium heat, with the lid closed as much as possible, until they begin to soften, 4 to 6 minutes. Brush the cap sides of the mushrooms with some of the remaining marinade from the pan. Turn the mushrooms over and grill them until they are tender when pierced with a knife, 4 to 6 minutes.
6. Grill the rolls, cut side down, over direct medium heat until lightly toasted, about 30 seconds.
7. Spread aioli on the toasted buns and top each one with some arugula and a mushroom. Serve warm.

[ShadowsDad]

Sounds delicious!

Portobellos also make a great "burger". Grill or fry them up, then I slice them, add a bit of cheese and put it all on a toasted roll. Your aioli would be great on it. I'm not a vegan, but portobellos definitely make a good change from meat now and then.

[ThePossum]

Sounds delicious!

Portobellos also make a great "burger". Grill or fry them up, then I slice them, add a bit of cheese and put it all on a toasted roll. Your aioli would be great on it. I'm not a vegan, but portobellos definitely make a good change from meat now and then.

Yep, a "burger" that is what I just described. No need to chop them up just add your favorite cheese, I prefer Bleu, Gorgonzola, Feta on a regular burger so I guess that would go for a grilled portobello "burger".

[Rufus]

I have a recipe similar to yours, except the gills are not removed. The outcome is delicious and makes a tasty alternative to beef burgers. One thing we've found is that they are a bit messy to eat because of all the juices that are released; would removing the gills make a difference in this regard? I'll have to try your aioli recipe; sounds very good.

[ThePossum]

I have a recipe similar to yours, except the gills are not removed. The outcome is delicious and makes a tasty alternative to beef burgers. One thing we've found is that they are a bit messy to eat because of all the juices that are released; would removing the gills make a difference in this regard? I'll have to try your aioli recipe; sounds very good.

Bryan, sorry for not getting back to you. I remove the gills as I am told by folks who eat these things that the gills impart a slight bitter taste and more importantly you remove an dirt that might accumulate in the gills while growing. I do shake off the marinade before placing on the grill and they do not come out overly juicy. But being messy because of the juices that are released can be said about a beef burger as well. Maybe next time you do one try letting the mushroom rest for a few minutes before serving. Kinda like you do with a nice steak. Allows the juices to move back into the meat or mushroom. Never did that with the mushroom but might try it next time I make them.

And the aioli. Great stuff. Need to google aioli and find recipes that include all kinds of stuff mixed with mayonnaise. Made a "dill" sauce for some talapia that I baked last evening. It had mayo and sour cream. While not a true aioli it sure was close.

Happy cooking.

[ShadowsDad]

My Portobello mush' sandwich is returning to me now. Grilled/toasted long roll, fried or grilled sliced porto' "shingled" on the bread, caramelized onions, cheddar on top, then broiled to melt. Then covered with the top of the roll. No need for meat on that night.