Portobello Mushroom Sandwich Recipe With HOMEMADE Garlic Aioli!

Fresh veggies and garlic aioli join forces in this meatless portobello mushroom sandwich recipe that bursts with flavor!
Full recipe: www.cozymeal.c...
Ingredients
Servings: 4
4 large portobello mushrooms
3 tbsp extra-virgin olive oil
3 tbsp balsamic vinegar
Sea or kosher salt and freshly ground black pepper, to taste
1 batch of garlic aioli, see below
4 slices of red onion, about ¼” thick
4 large pieces of roasted red pepper, or about 1 cup if in small pieces
4 leaves of butter lettuce, or lettuce of choice
Focaccia bread, cut into 4” squares and then sliced in the middle for the top and bottom of the sandwich
4 slices of sharp cheddar or Monterey Jack cheese
1/2 cup(s) mayonnaise
1 small garlic clove
1 tsp lemon zest
Directions 11 steps | 45 Minutes
Step 1
First, use a paper towel to wipe off the top of the portobello mushrooms. Gently scrape off the gills on the inside of the mushrooms with a spoon and then discard.
Step 2
Next, brush both sides of the mushrooms with olive oil. Place the portobello mushrooms on a platter and season them with salt and pepper.
Step 3
Place the portobello mushrooms bottom side up and drizzle balsamic vinegar on top. It will pool slightly in the cap of the mushroom. Let the mushrooms sit in this marinade for 20 minutes or up to 4 hours.
Step 4
Make the homemade garlic aioli while the portobello mushrooms are marinating. Mix the mayonnaise, minced garlic and lemon zest together until well combined. Season the garlic aioli to taste with salt and pepper and set aside. Please note: The homemade garlic aioli can also be made up to 1 week in advance as long as it is kept refrigerated. As an alternative, you can also make truffle aioli with ½ cup mayonnaise and 1 teaspoon of truffle oil.
Step 5
Then heat a grill or a stovetop grill pan on medium-high heat. You can also use your oven’s broiler. Once hot, place the portobello mushrooms, on the grill, bottom side up. Cook for about 3-4 minutes or until grill marks form.
Step 6
Flip the portobello mushrooms and cook them for another 3-4 minutes or until semi-soft.
Step 7
Remove the portobello mushrooms from the heat and place one slice of cheese on each mushroom. Cover loosely with aluminum foil and keep warm. Use blue or goat cheese if you want a stronger, more pungent flavor.
Step 8
Place the onion slices on the grill and cook them for about 2-3 minutes on each side. Keep warm.
Step 9
To assemble the portobello mushroom sandwiches, put the bottom slice of focaccia bread on a plate and spread a layer of garlic aioli. You can also serve the sandwiches on a brioche bun instead of focaccia bread.
Step 10
Top with mushroom and cheese, roasted pepper, onion and lettuce. You can also add jalapeño slices or grilled jalapeños for an extra kick.
Step 11
Spread more of the homemade garlic aioli on the top slice of bread and place it on top of the portobello mushroom sandwich. Serve immediately and enjoy!
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[@ruchirarecipes]

i will be try it today 😊 thanks for the recipe

[@chrystalgriffin5082]

Portobellos are the best!

[@billybobscat6233]

They also go Great with grass fed beef!

[@daphnerodriguez9980]

AMAZING THANKS YOU GOODNESS 🌟 DAPHNE COTTON 💜, AWESOME

[@leenaramdial1161]

Fireeeee🔥🔥