Besides the great taste this sandwich has another important advantage for me. My meat-eater husband really liked it when tasted for the first time. And now he does not mind replacing some meat in his sandwiches with portobello cups… Occasionally.
Since our first portobello sandwich bite we even started to serve these mushroom sandwiches for dinner with great success. Yes, from time to time, we like to have lunch or even breakfast for dinner. Like many people do. In our family we really enjoy night pancakes with smoked salmon or gravlax, creamed mushrooms or caviar.
It so easy to make a delicious grilled portobello sandwich, and it is so easy to ruin it. Burnt, vinegary, overloaded – who wants this?
To get a great result I have two basic rules: a very short marinade time and a complex mayonnaise. That simple. Five-seven minutes is usually enough for the mushrooms to open flavors, but not to kill a taste. For a zesty sandwich I love to add a spoon of my roasted pepper mayonnaise. This easy to prepare sauce really brings my sandwich to an upper level.
As for the bread used in this recipe – there is no rule. Toasted or grilled whole-wheat, multi-grain, chiabatta, crusty country, burger buns, naan, pita (with or without pockets), and flour tortillas for wraps – all these breads will do their job.
Meaty, creamy, crunchy, well balanced, this grilled portobello sandwich is excellent for lunch, dinner or picnic.
(Roasted pepper mayo is so delicious that I’m making more than I need for two portobello sandwiches. I use this sauce for other sandwiches, fish, chicken, etc.).
In a bowl or jar mix all the ingredients for mayonnaise (this can be made in advance).
In a long container mix the balsamic vinegar and olive oil. Add portobello cups, and cover the both sides with marinade (you may need a pastry brush to help), season with salt and pepper. Let the mushrooms marinate for 5-7 minutes.
Grill the mushrooms on a grill (high heat) or a grill pan for 5-6 minutes on each side. Watch not to burn the upper side. (You can also grill the onion and the bread too).
Arrange the mushroom cup on a slice of bread. Add the onion rings. Top with 1 tbsp roasted pepper mayonnaise and salad greens. Cover with another slice of bread.
Cook with pleasure and enjoy the world!