Recipe from Weber's Way to Grill™ by Jamie Purviance
Portabello Mushroom Sandwiches with Arugula and Balsamic Aioli
People
Serves 6
Prep Time
20 mins
Marinating Time
15 to 20 mins
Grilling Time
8 to 12 mins
- People
- Serves 6
- Prep Time
- 20 mins
- Marinating Time
- 15 to 20 mins
- Grilling Time
- 8 to 12 mins
the Ingredients
Aioli
- ⅓ cup mayonnaise
- 2 tablespoons balsamic vinegar
- ½ teaspoon minced garlic
- Kosher salt
Marinade
- ¾ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 2 tablespoons minced shallot
- 1 teaspoon minced garlic
- Freshly ground black pepper
- 6 large portabello mushroom caps, cleaned, stems and black gills scraped out with a teaspoon and discarded
- 6 kaiser rolls, split
- 2 ounces baby arugula (about 2 cups)
Instructions
- 01 In a small bowl combine the aioli ingredients, including 1 teaspoon salt. Refrigerate until ready to assemble the sandwiches.
- 02 In a small bowl whisk the marinade ingredients, including 1 teaspoon salt and ½ teaspoon pepper. 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.
- 03 Prepare the grill for direct cooking over medium heat (350° to 450°F).
- 04 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, until they begin to soften, 4 to 6 minutes. Brush the cap sides of the mushrooms with some of the remaining marinade from the dish. Turn the mushrooms over and continue grilling until tender when pierced with a knife, 4 to 6 minutes more. During the last 30 seconds to 1 minute of grilling time, toast the rolls, cut side down, over direct heat.
- 05 Spread aioli on the toasted rolls and top each one with some arugula and a mushroom. Serve warm.
the Ingredients
Aioli
- ⅓ cup mayonnaise
- 2 tablespoons balsamic vinegar
- ½ teaspoon minced garlic
- Kosher salt
Marinade
- ¾ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 2 tablespoons minced shallot
- 1 teaspoon minced garlic
- Freshly ground black pepper
- 6 large portabello mushroom caps, cleaned, stems and black gills scraped out with a teaspoon and discarded
- 6 kaiser rolls, split
- 2 ounces baby arugula (about 2 cups)
