Grilled Portobello Mushroom Sandwiches with Basil Aioli
Savor the rich, umami-packed goodness of Grilled Portobello Mushroom Sandwiches with Basil Aioli—a plant-based delight that’s perfect for lunch or dinner. Marinated in a tangy blend of balsamic vinegar, garlic, and olive oil, the portobello mushrooms are grilled to perfection, offering a smoky, tender bite that’s accented by slight char marks. Paired with a homemade basil aioli, this sandwich boasts a creamy, herbaceous punch of flavor that elevates every bite. Layered with juicy slices of ripe tomato, crunchy red onion rings, and fresh baby spinach or arugula, all nestled between toasted ciabatta rolls, this vibrant sandwich is as satisfying as it is nutritious. With just 15 minutes of prep and a short cooking time, this easy yet gourmet-inspired recipe is sure to become a favorite. Serve it warm with a crisp salad or sweet potato fries for a complete, crowd-pleasing meal!
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Recipe Information
Ingredients
- 4 large caps Portobello mushrooms
- 4 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 2 minced Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Mayonnaise
- 0.25 cup Fresh basil leaves
- 1 tablespoon Lemon juice
- 4 pieces Rustic sandwich rolls or ciabatta bread
- 4 large Tomato slices
- 1 cup Baby spinach or arugula
- 4 slices Red onion rings
Instructions
Remove the stems from the portobello mushrooms and gently clean the caps with a damp paper towel to remove any dirt.
In a shallow dish, combine 3 tablespoons olive oil, balsamic vinegar, minced garlic, salt, and black pepper. Whisk to combine.
Place the mushrooms in the marinade, turning to coat both sides. Let them marinate for at least 15 minutes while preparing the other components.
To make the basil aioli, combine mayonnaise, fresh basil leaves, lemon juice, and 1 tablespoon olive oil in a food processor or blender. Blend until smooth. Adjust seasoning with a pinch of salt if needed.
Preheat a grill or grill pan over medium-high heat. Once hot, place the marinated mushrooms on the grill, gill side up. Grill for 4-5 minutes per side or until tender and slightly charred.
While the mushrooms are grilling, lightly toast the sandwich rolls or ciabatta bread halves on the grill.
To assemble the sandwich, spread a generous layer of basil aioli on the cut sides of the toasted bread.
Place a grilled portobello mushroom on the bottom half of each roll, followed by a tomato slice, a few red onion rings, and a handful of baby spinach or arugula. Top with the other half of the bread.
Serve the sandwiches warm with your favorite side dish, such as a crisp salad or sweet potato fries.
Nutrition Facts
Calories |
616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 1127 mg | 49% | |
| Total Carbohydrate | 56.8 g | 21% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 5.9 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 50 mg | 4% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 686 mg | 15% | |
*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.
