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Portobello Mushroom and Roasted Red Pepper Sandwich

The portobello mushroom is the more mature brother of the cremini mushroom, and it offers a large cap that can grow to about six inches in diameter. They have a meaty flavor and hearty consistency, making them the perfect burger patty alternative. There’s nothing wrong with burgers (we adore them,) but it’s nice to have a lighter option when you want to fire up the grill every spring and summer evening. The marinade of balsamic, olive oil, salt and pepper gives the mushrooms a slight tang, and the grill-roasted red pepper makes you feel like you’re in the Mediterranean.

That said, one of the best components of this sandwich is the herbed mayonnaise. (For more ways to dress up your mayo, read our post about How to Make Flavored Mayonnaise.) If your herb garden is already bustling, the mayo can be made with fresh herbs. If not, you can infuse the mayo with the dried herbs and let it rest before using – the flavors really develop after about an hour. The spread is good on other sandwiches or makes a great addition to your potato salad recipe. While the sandwich is great on white rolls, we all liked it best with big toasted whole wheat buns. So go ahead and give your grill menu a little variety. You’ll love these Mediterranean inspired burger replacements.

Grilled Portobello and Peppers Sandwich

Yield: Serves 4
Author: Hamilton Beach Test Kitchen

Ingredients

  • 2 Tablespoons balsamic vinegar
  • 1 Tablespoon olive oil
  • 1 clove garlic, minced
  • 4 portobello mushrooms, stems removed
  • 1/4 cup mayonnaise
  • 1/2 teaspoon dried basil leaves
  • 1/2 teaspoon dried oregano leaves
  • 1/4 teaspoon black pepper
  • 2 red bell pepper, halved, seeded
  • 4 Kaiser rolls, cut in half lengthwise
  • 4 slices provolone cheese
  • Fresh spinach leaves

Instructions

  1. Stir balsamic vinegar, oil and garlic in a small bowl. Place mushrooms in a glass baking dish; drizzle with vinegar mixture. Cover with plastic wrap and refrigerate 3 hours or overnight.
  2. Preheat grill to MEDIUM heat or GRILL ZONE (ORANGE).
  3. Grill mushrooms and peppers covered, 6 to 8 minutes on each side until cooked through and peppers are slightly charred. Place rolls cut side down on grill 1 to 2 minutes until toasted.
  4. Stir mayonnaise, basil, oregano and black pepper in a small bowl; spread 1 Tablespoon on bottom half of rolls. Top each with cheese, red pepper, mushroom, spinach and top half of roll.

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