Grilled Portabello Mushroom Sandwich

Recipe Ingredients

2		Portabello mushrooms
2 teaspoons	10ml	Olive oil
1/4 cup	59ml	Balsamic or red wine vinegar
2		Garlic cloves - minced
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/2 cup	118ml	Low-fat mayonaise
2 tablespoons	30ml	Chopped fresh basil
		= (or 2 tspn dried basil)
2 tablespoons	30ml	Roasted red pepper from a jar - chopped
1 tablespoon	15ml	Loaf whole-wheat French bread (small)
4		Lettuce leaves
8		Thin tomato slices

Recipe Instructions

Gently wash the tops of the portabello mushrooms and dry. Place in a shallow pan and drizzle the oil over the mushrooms. Next, pour the vinegar over and sprinkle the black pepper over the mushrooms. Cover and let marinate for 1 hour.

Prepare the grill. The mushrooms need to be grilled over medium coals.

Next, make the roasted red pepper and basil mayonnaise. Mix the mayonnaise, chopped roasted peppers and basil together. Put in refrigerator.

To grill the mushrooms, place them gill-sides down. Each side should be grilled for 8 minutes. Turn mushrooms about every 2 minutes to prevent burning and brush with the rest of the marinade during cooking. Remove from grill. Cut the grilled mushroom in 1/4-inch strips.

To assemble the sandwich, cut the French bread in half lengthwise. Spread the mayonnaise on both sides of the bread. Arrange the grilled mushroom strips on the bread. Top with the lettuce leaves, tomato slices and other half of the french bread. Cut into 4 pieces.

Serve with potato salad and coleslaw to complete the meal. The mushroom strips can also be served on a tossed salad. This sandwich is delicious served cold.

This recipe yields 4 servings.

Source:
Undocumented - from the WWW

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