 | | Directions |
- Heat grill to medium.
- In a small bowl, mix together the mayo, parmesan cheese and mustard.
- Mix in 1 teaspoon garlic and set aside.
- In another small bowl, whisk the olive oil, vinegar and 2 teaspoons of garlic.
- Brush oil mixture over both sides of the mushrooms.
- Sprinkle with salt and pepper.
- Place the gill side of the mushrooms down on the grill for 3 to 5 minutes.
- Turn and grill another 3-5 minutes more.
- Reduce the grill heat to low.
- Turn mushrooms so the caps are up and top each with cheese.
- Place cut rolls, cut side down, on the grill.
- Close the grill and cook until the rolls are crisp and the cheese has melted on the mushrooms, approximately 5 minutes.
- Place the bottoms of the rolls on a platter, top each with a mushroom.
- Place a few leaves of basil on top of the mushrooms, then a slice of tomato, then a slice of red pepper.
- Spread mayo mixture on the top half of the roll and cap the sandwiches.
- Serve warm.
|
|
|
Prep Time: 15 minutes
Cook Time: 10 minutes
Container: grill, two small mixing bowls
Servings: 4
|  | | Ingredients | | - | | 1/4 cup mayonnaise |
| - | | 1/4 cup fresh grated parmesan cheese |
| - | | 3 teaspoons garlic - minced |
| - | | 2 teaspoons Dijon mustard |
| - | | 4 sandwich rolls - sliced in half |
| - | | 1/4 cup olive oil |
| - | | 2 tablespoons balsamic vinegar |
| - | | 4 large portobello mushrooms - stems and gills removed and caps wiped clean. |
| - | | salt and pepper to taste |
| - | | 4 slices provolone or fresh mozzarella cheese - sliced |
| - | | 1/2 cup basil leaves |
| - | | 1 tomato - sliced |
| - | | 1 red pepper - grilled, seeded, skinned and cut into quarters |
| |
| |
