Name: Grilled Portobello Mushroom Sandwiches with Basil Aioli
Yield: Serves 4
Cuisine: United States
Ingredients: 1 large ripe tomato, cut crosswise into ½-inch slices; 3 tablespoons balsamic vinegar; Salt and freshly ground black pepper; 4 onion rolls, hamburger buns, or 5-inch sections of baguette, split; 3 cloves garlic, cut into thin slivers; Leaves from 1 sprig fresh rosemary (optional); 3 tablespoons extra-virgin olive oil; 4 large portobello mushrooms, wiped clean with dampened paper towels; 1 bunch arugula, rinsed and spun dry; Basil Aioli or mayonnaise

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

The portobello mushroom has become the fin de siècle “steak,” a grilled vegetable alternative to beef. The broad fleshy mushroom cap has a rich meaty flavor, and luckily, portobellos are available at most supermarkets and specialty food shops. To this, add a fresh basil-flavored aioli (French garlic mayonnaise) and you’ve got a sandwich that tap dances on your taste buds!