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Marinated Portobello Mushroom Sandwich With Basil Aioli

Posted by The Posh Journal on


Image from The Posh Journal. Recipe adapted from The Posh Journal and Well Vegan.

Marinated Portobello Mushrooms:

2 Portobello mushrooms
¼ c. Extra Virgin Olive Oil (Blood OrangeButterEureka LemonHerbs de ProvenceTuscan, or Wild Rosemary)
4 garlic cloves, minced
4 Tbsp. Balsamic Vinegar (Red AppleTangerine, or Traditional)
1 Tsp. onion powder
Salt & pepper, to taste
1 pinch fresh thyme leaves


1. In a large mixing bowl, combine olive oil, garlic, balsamic vinegar, onion powder, thyme leaves, and salt and pepper.
2. Clean mushrooms and remove stems, then wipe with a damp cloth.
3. Add mushrooms to mixture, coat, and let marinate at least fifteen minutes if not overnight.

Basil Aioli:
1 c. mayonnaise (or Vegannaise)
3 garlic cloves, put through a garlic press
2 c. basil leaves, thinly slivered
1 Tbsp. lemon juice
Salt & pepper, to taste

1.Combine mayonnaise, garlic, basil, and lemon juice in a small bowl and whisk to mix. Season to taste.
2. Alternatively, combine all ingredients in a food processor and pulse until well combined.

Other Sandwich Ingredients:
4 slices sourdough bread
1 green bell pepper
2 slices gruyere cheese
2 slices mozzarella cheese
Arugula

1. Preheat grill to high heat or preheat oven to 400°F.
2. Wash green pepper and coat lightly with olive oil. 
3. Place pepper and mushrooms (cap-side down) on grill or baking sheet and grill or bake about 10-15 minutes, until pepper is slightly charred and mushrooms are tender.
4. Remove from heat. When pepper is cool, remove skin and seeds and cut into strips for each sandwich.
5. Assemble ingredients into two sandwiches. You may choose to make these grilled cheese style, heat them slightly on the grill, or toast your bread as desired and eat it cold. Serve immediately.


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