Grilled Portobello Mushroom Sandwiches With Basil Aioli

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 cup mayonnaise
• 3 garlic cloves, put through a garlic press (i mince them)
• 24 fresh basil leaves, thinly slivered (i chop them)
• 1 tablespoon lemon juice
• salt
• fresh ground pepper
• 4 large portabella mushrooms, wiped clean with dampened paper towels
• 3 garlic cloves, cut into thin slivers
• 1 sprig fresh rosemary, stem removed and leaves reserved (optional)
• 3 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• salt
• fresh ground pepper
• 1 tomato, cut crosswise into 1/2-inch slices
• 1 bunch arugula, washed and spun dry
• 4 onion rolls or 4 hamburger buns

Recipe

• 1 make the basil aioli: combine the mayonnaise, garlic, basil, and lemon juice in a small bowl and whisk to mix. season with salt and pepper to taste.
• 2 for the sandwiches: cut the stems off the portobello mushrooms flush with the mushroom caps. using the tip of a paring knife, make tiny holes in the caps and insert the garlic slivers and rosemary leaves (if using).
• 3 combine the olive oil and balsamic vinegar in a small bowl and whisk to mix. generously brush the portobello caps and tomato slices with some of the oil and vinegar mixture and season them with salt and pepper.
• 4 set up the grill for direct grilling and preheat to high.
• 5 when ready to cook, place a vegetable grate on the hot grill and preheat the vegetable grate for 5 minutes.
• 6 arrange the portobello caps, rounded side down, and the tomato slices on the hot grate and grill, turning with a spatula, until nicely browned and soft, 3 to 6 minutes per side. brush the vegetables once or twice as they cook with the oil and vinegar mixture.
• 7 spread the insides of the rolls or buns with basil aioli. add the grilled mushrooms, the tomato slices, and the arugula, and enjoy.