Grilled Portabella Sandwich with Gouda and Red Pepper Aioli
Elevate your sandwich game with this Grilled Portabella Sandwich with Gouda and Red Pepper Aioli—a hearty, flavor-packed vegetarian delight that's perfect for lunch or dinner. Juicy, marinated portabella mushrooms are grilled to smoky perfection, then topped with creamy, melted gouda cheese for a rich and savory bite. The real standout, though, is the homemade red pepper aioli, bursting with vibrant tanginess that perfectly complements the earthy mushrooms. Served on toasted ciabatta rolls and layered with peppery baby arugula, this sandwich delivers an irresistible combination of textures and tastes. Easy to prepare in just 30 minutes, this recipe is a must-try for fans of gourmet yet approachable meals.
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Recipe Information
Ingredients
- 4 pieces Portabella mushrooms (large)
- 3 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 4 pieces Ciabatta rolls
- 4 slices Gouda cheese (slices)
- 0.5 cups Roasted red peppers (jarred or homemade)
- 0.25 cups Mayonnaise
- 1 teaspoon Lemon juice
- 1 cup Baby arugula
- 2 tablespoons Butter (optional, for toasting rolls)
Instructions
Clean the portabella mushrooms by removing the stems and gently scraping out the gills with a spoon. Pat them dry with a paper towel.
In a small bowl, whisk together olive oil, balsamic vinegar, garlic powder, smoked paprika, salt, and black pepper.
Brush both sides of the mushrooms generously with the marinade and set aside for 10 minutes to allow the flavors to soak in.
While the mushrooms marinate, prepare the red pepper aioli by blending the roasted red peppers, mayonnaise, and lemon juice in a food processor or blender until smooth. Set aside.
Preheat a grill or grill pan over medium heat. Once hot, place the mushrooms cap-side down. Grill for 4-5 minutes per side, until charred and tender.
When the mushrooms are almost done, place a slice of gouda cheese on each mushroom and cover with a lid or tent with foil to allow the cheese to melt, about 1-2 minutes.
Cut the ciabatta rolls in half. Optionally, butter the cut sides and toast them lightly on the grill until golden, about 1-2 minutes.
To assemble the sandwiches, spread the red pepper aioli on both sides of the toasted ciabatta rolls.
Place the grilled portabella mushrooms with melted gouda on the bottom halves of the rolls.
Top with a handful of baby arugula and then place the top halves of the rolls on to complete the sandwiches.
Serve immediately and enjoy your Grilled Portabella Sandwich with Gouda and Red Pepper Aioli!
Nutrition Facts
Calories |
579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 1048 mg | 46% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 5.5 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 227 mg | 17% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 488 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
