Portabella Mushroom Sandwiches with Roasted Garlic Basil Mayo
Elevate your sandwich game with these hearty Portabella Mushroom Sandwiches with Roasted Garlic Basil Mayo—a combination of bold, earthy flavors and creamy, herbaceous goodness. Perfectly grilled portabella mushroom caps are marinated in tangy balsamic vinegar and olive oil, then paired with a rich, homemade mayo made with roasted garlic, fresh basil, and a splash of lemon juice for a zesty touch. Served on toasted ciabatta rolls and layered with crisp lettuce, juicy tomato slices, and a hint of sweet red onion, this meatless masterpiece is both satisfying and gourmet. Ready in under an hour, this recipe is an ideal choice for vegetarians or anyone searching for a delicious yet healthy sandwich option. Perfect for lunch or dinner, these sandwiches deliver a restaurant-quality experience straight from your kitchen!
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Recipe Information
Ingredients
- 4 pieces Portabella mushroom caps
- 2 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 whole Garlic bulb
- 0.5 cups Mayonnaise
- 8 pieces Fresh basil leaves
- 1 teaspoon Lemon juice
- 4 pieces Ciabatta or sandwich rolls
- 4 pieces Lettuce leaves
- 8 pieces Tomato slices
- 8 pieces Red onion slices
Instructions
Preheat your oven to 400°F (200°C).
Cut the top off the garlic bulb to expose the cloves. Drizzle with 1 teaspoon of olive oil, wrap tightly in aluminum foil, and roast in the oven for 30-35 minutes until soft and golden.
While the garlic roasts, clean the portabella mushroom caps by gently wiping them with a damp paper towel and removing the stems if desired.
In a small bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 0.5 teaspoons of salt, and 0.5 teaspoons of black pepper. Brush this mixture onto both sides of the mushroom caps.
Heat a grill pan or skillet over medium-high heat. Grill the mushrooms for 4-5 minutes per side until tender and slightly charred. Set aside.
Once the roasted garlic is cool enough to handle, squeeze the cloves out of their skins and mash them into a paste using a fork.
In a small bowl, combine the roasted garlic paste, 0.5 cups of mayonnaise, chopped basil leaves, and 1 teaspoon of lemon juice. Stir until smooth and creamy.
Toast the ciabatta or sandwich rolls lightly on a grill or in the oven if desired.
To assemble the sandwiches, spread a generous layer of roasted garlic basil mayo on the bottom half of each roll. Top with a grilled portabella mushroom cap, followed by a lettuce leaf, 2 slices of tomato, and 2 slices of red onion.
Place the top half of the roll onto the sandwich. Serve immediately and enjoy!
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 905 mg | 39% | |
| Total Carbohydrate | 63.8 g | 23% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 5.7 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 84 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 648 mg | 14% | |
*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.
