Grilled Portobello with Basil Mayonnaise Sandwich

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/3 cup balsamic vinegar
• 1/4 cup olive oil
• 1 tablespoon minced garlic
• 6 portobello mushroom caps
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice
• 2 tablespoons chopped fresh basil
• 6 kaiser rolls, split, toasted
• 1 tablespoon butter
• 6 leaves lettuce
• 6 tomato slices

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Whisk the balsamic vinegar, olive oil and minced garlic in a shallow dish. Add the portobello caps, turn to coat, and let them marinate for about 10 minutes.

2. In a small bowl, stir together the mayonnaise, Dijon mustard, lemon juice and chopped basil. Cover and refrigerate until needed.

3. Heat a grill or grill pan over medium-high heat and melt the butter on the surface.

4. Lift the mushroom caps from the marinade, letting the excess drip off. Grill gill side down for 4 to 5 minutes until tender and browned.

5. Flip the caps and grill 3 to 4 minutes more, brushing with a little of the remaining marinade if desired.

6. Spread the basil mayonnaise on the cut sides of the toasted kaiser rolls.

7. Layer a lettuce leaf and a tomato slice on the bottom half of each roll, then add a grilled mushroom cap.

8. Close the sandwiches with the top halves of the rolls and serve warm.