Grilled Portobello Sandwich with Roasted Red Pepper Aioli
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
~ROASTED RED PEPPER AIOLI~1/2 cup Best Foods/Helman's Light Mayonnaise3 cloves garlic, pressed1/2 Tbsp lemon juice7 oz roasted red pepper (2 large peppers)~PORTOBELLO MUSHROOMS~4 Large Portobello mushrooms1/4 cup balsamic vinegar2 Tbsp olive oil1/8 tsp salt1 tsp dried basil1 tsp dried oregano3 cloves garlic, pressed4 100% Whole Wheat Orowheat Sandwich Thins4 slices of Sargento Reduced Fat Provolone cheeseOne additional roasted red pepper cut into slices for topping the portobello and cheese.
Make the Aioli first so it has time to allow the tastes to blend:
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Combine in a food processor: the mayonnaise, 3 cloves of garlic, lemon juice, and 7 ozs (2 peppers worth) roasted red pepper. Spoon into a container and put in the refrigerator to sit. This recipe makes a full cup of aioli (at least double the amount you would need for 4 sandwiches). I recommend using it in other recipes or freezing for your next batch of portobello sandwiches.
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Marinade and Mushrooms:
In a ziplock bag, combine balsamic vinegar, olive oil, 3 cloves of garlic, salt, basil, and oregano. Shake to mix. Take the portobello mushrooms and remove the stems. Using a spoon, remove the gills from the underside of the mushrooms. Add the mushrooms to the bag of marinade and marinate for at least half an hour ( I usually prep them the night before and pull them out for dinner the next day and then skip the basting), turning occasionally to make sure all the mushrooms are equally marinated.
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Preheast your grill for medium high heat.
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Brush grate with oil, or spray with cooking spray away from the heat or flame. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.
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Assemble the sandwich with the wheat buns, mushroom with cheese, 2 Tbsp of Aioli sauce, and extra roasted red pepper slices.
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NOTE: To roast red peppers, place your rack on the top level in your oven, allow the oven to preheat for 5 minutes, place large strips of red pepper on a sheet skin side up. Broil for 8-10 minutes until pepper skin starts to char, turning half way through cooking. Pull skin off the pepper strips once they have cooled (this is why larger strips of pepper are better - the more strips you have, the longer it takes to peel them.)
Number of Servings: 4
Recipe submitted by SparkPeople user S318830.
.
Combine in a food processor: the mayonnaise, 3 cloves of garlic, lemon juice, and 7 ozs (2 peppers worth) roasted red pepper. Spoon into a container and put in the refrigerator to sit. This recipe makes a full cup of aioli (at least double the amount you would need for 4 sandwiches). I recommend using it in other recipes or freezing for your next batch of portobello sandwiches.
.
Marinade and Mushrooms:
In a ziplock bag, combine balsamic vinegar, olive oil, 3 cloves of garlic, salt, basil, and oregano. Shake to mix. Take the portobello mushrooms and remove the stems. Using a spoon, remove the gills from the underside of the mushrooms. Add the mushrooms to the bag of marinade and marinate for at least half an hour ( I usually prep them the night before and pull them out for dinner the next day and then skip the basting), turning occasionally to make sure all the mushrooms are equally marinated.
.
Preheast your grill for medium high heat.
.
Brush grate with oil, or spray with cooking spray away from the heat or flame. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.
.
Assemble the sandwich with the wheat buns, mushroom with cheese, 2 Tbsp of Aioli sauce, and extra roasted red pepper slices.
.
NOTE: To roast red peppers, place your rack on the top level in your oven, allow the oven to preheat for 5 minutes, place large strips of red pepper on a sheet skin side up. Broil for 8-10 minutes until pepper skin starts to char, turning half way through cooking. Pull skin off the pepper strips once they have cooled (this is why larger strips of pepper are better - the more strips you have, the longer it takes to peel them.)
Number of Servings: 4
Recipe submitted by SparkPeople user S318830.
Nutritional Info Amount Per Serving
- Calories: 191.0
- Total Fat: 9.5 g
- Cholesterol: 10.0 mg
- Sodium: 405.7 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 3.7 g
- Protein: 10.0 g
Member Reviews
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60SGRANNYNANNY
I made these today, with slight variations. Being in the mood for a spicey, southwestern flavor, I made a chipotle aiole, rather than using sweet peppers. I also used chili powder, cayenne, cumin, and cilantro in the marinade. Caramelized onions,avacado,roasted tomatoes also. - 4/26/08
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LOVINGAZ2
My entire family liked this! It was an easy summer dinner. I made the aioli and marinade in the morning, then just threw it on the grill at dinner time. I had a jar of roasted piquante peppers, so it had a bit of spice that regular roasted red bell peppers wouldn't have. But it was fabulous! - 6/9/10
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DHABERMA
I make a recipe very similar to this but I have never "cut the gills" out of the mushrooms. Very good this way (more mild flavor on the marinade that way). Suggestion for people that don't do "meatless" - add sliced chicken or shaved steak and press the sandwich like a panini. Thanks for the recipe! - 2/25/10