I made this Italian-inspired sandwich recently for a friend’s birthday lunch. It’s hearty, delicious and a creative way to enjoy a meat-free meal! Think of a caprese salad (tomato, basil and fresh mozzarella with a drizzle of olive oil and balsamic vinegar) in the form of a sandwich with the addition of a grilled portobella mushroom…Delish!
To prep the portobella mushrooms, cut off the stems and use a teaspoon to gently scape out the feathery gills. To grill them, I found that high heat was a little too hot (you don’t want blackened mushrooms). Whatever heat you choose (high or medium-high), be at the grill while the portobellas are grilling so you can turn them or move them if needed.
Serve the sandwich with a lightly dressed salad. Enjoy!
Grilled Portobella Sandwiches with Tomatoes, Mozzarella & Basil
-recipe from Fine Cooking Magazine
1/4 cup mayonnaise
1/4 cup freshly grated Parmigiano-Reggiano (1/2 oz.)
1 Tbs. minced garlic (3 to 4 medium cloves)
4 good-quality sandwich rolls, cut in half
1/4 cup extra-virgin olive oil
2 Tbs. balsamic vinegar
4 large portobella mushrooms, stems and gills removed and discarded and caps wiped clean
Kosher salt and freshly ground black pepper
4 to 8 thin slices fresh mozzarella or sharp provolone
1/2 cup lightly packed fresh basil leaves (about 1/2 oz.)
2 medium ripe tomatoes, sliced (about 9 oz.)
Heat a gas grill with all burners on high. Clean and oil the grate.
In a small bowl, mix the mayonnaise, Parmigiano, and 1 tsp. of the garlic; spread the mixture over the cut sides of each roll.
In another small bowl, whisk the olive oil, vinegar, and the remaining 2 tsp. garlic. Brush the oil mixture over both sides of each mushroom cap and sprinkle generously with salt and pepper. Grill the mushrooms, gill side down, until grill-marked, about 3 minutes. Flip and continue to grill until cooked through, about 3 minutes more. Reduce the heat to low, flip the mushrooms again, and top each with a portion of cheese. Put the rolls, cut sides up, on the grill along with the mushrooms. Cover the grill and cook until the rolls are crisp and warm and the cheese melts, 2 to 3 minutes.
Put the rolls and mushrooms on a platter. Arrange a few basil leaves on the bottom half of each roll. Sprinkle the tomatoes lightly with salt. Put the tomatoes and then the mushrooms on the basil leaves. Cap the sandwiches with the tops of the rolls and serve.