GRILLED PORTOBELLO MUSHROOM SANDWICHES WITH BASIL AIOLI

Grilled Portobello Mushroom Sandwiches With Basil Aioli image

Provided by Greeny4444

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

1 cup mayonnaise
3 garlic cloves, put through a garlic press (I mince them)
24 fresh basil leaves, thinly slivered (I chop them)
1 tablespoon lemon juice
salt
fresh ground pepper
4 large portabella mushrooms, wiped clean with dampened paper towels
3 garlic cloves, cut into thin slivers
1 sprig fresh rosemary, stem removed and leaves reserved (optional)
3 tablespoons olive oil
3 tablespoons balsamic vinegar
salt
fresh ground pepper
1 tomatoes, cut crosswise into 1/2-inch slices
1 bunch arugula, washed and spun dry
4 onion rolls or 4 hamburger buns

Steps:

Make the basil aioli: Combine the mayonnaise, garlic, basil, and lemon juice in a small bowl and whisk to mix. Season with salt and pepper to taste.
For the sandwiches: Cut the stems off the portobello mushrooms flush with the mushroom caps. Using the tip of a paring knife, make tiny holes in the caps and insert the garlic slivers and rosemary leaves (if using).
Combine the olive oil and balsamic vinegar in a small bowl and whisk to mix. Generously brush the portobello caps and tomato slices with some of the oil and vinegar mixture and season them with salt and pepper.
Set up the grill for direct grilling and preheat to high.
When ready to cook, place a vegetable grate on the hot grill and preheat the vegetable grate for 5 minutes.
Arrange the portobello caps, rounded side down, and the tomato slices on the hot grate and grill, turning with a spatula, until nicely browned and soft, 3 to 6 minutes per side. Brush the vegetables once or twice as they cook with the oil and vinegar mixture.
Spread the insides of the rolls or buns with basil aioli. Add the grilled mushrooms, the tomato slices, and the arugula, and enjoy.