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Nov 5, 2010

Portabello Mushroom Sandwiches with Arugula and Balsamic AioliRecipe from Weber's Way to Grill™ by Jamie Purviance

Rating: 5 stars

1 Reviews

YouTube Video
Serves: 6 // Prep time: 20 minutes | Marinating time: 15 to 20 minutes | Grilling time: 8 to 12 minutes

Grocery List

Fresh Produce

  • 2 oz baby arugula
  • 6 fresh portabello mushrooms
  • 3 garlic cloves
  • 2 shallots

Oil and Spices

  • .75 cups extra-virgin olive oil
  • 1 tsp freshly ground black pepper
  • 1 tbsp kosher salt

Condiments

  • 2 tbsp balsamic vinegar
  • .5 cups mayonnaise
  • .25 cups red wine vinegar

Other

  • 6 Kaiser rolls

Ingredients

Aioli

  • ⅓ cup mayonnaise
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon kosher salt
  • ½ teaspoon minced garlic

Marinade

  • ¾ cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • 2 tablespoons minced shallot
  • 1 teaspoon minced garlic
  • 1 teaspoon kosher salt
  • ½ 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. 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.

  3. Prepare the grill for direct cooking over medium heat (350° to 450°F).

  4. 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.

  5. Grill the rolls, cut side down, over direct medium heat until lightly toasted, about 30 seconds.

  6. Spread aioli on the toasted buns and top each one with some arugula and a mushroom. Serve warm.

1 Review

Average Rating

Rating: 5 stars

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Rating: 5 stars

Jun 27, 2014

Jeff W

One Word: SAVORY

Although I frequently use online recipes, this is my first ever review of any recipe, anywhere! It is so good! I bought some Portobello mushrooms on sale and was going to use another recipe until I found this one. WOW, the flavor is so rich and savory, you will think you are eating delicious beef! Didn't have shallots, so substituted sweet onion and extra garlic in the marinade. Also used the marinade to baste and grill thick onion slices. I also served each sandwich with romaine lettuce instead of arugula and a fresh homegrown tomato slice. I'd love to give this recipe SIX STARS...it's healthy too!

Type of Griller

Intermediate

Would you recommend this recipe? YES

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Portabello Mushroom Sandwiches with Arugula and Balsamic Aioli

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