Grilled Portobello with Basil Mayonnaise Sandwich

102 Ratings
  • 5 Rating Star 75
  • 4 Rating Star 22
  • 3 Rating Star 4
  • 2 Rating Star 1
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A light vegetarian sandwich with great flavor that is perfect for summer. You can use just about any type of bread but Kaiser rolls or burger buns are best. I like to serve this with grilled squash and a glass of white wine!

By Rotorwife
+ 1
prep:
10 mins
cook:
10 mins
total:
25 mins
stand:
5 mins
Servings:
6
Max Servings:
6
Nutrition Info
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Ingredients

Directions

  • Preheat an outdoor grill for medium heat, and lightly oil the grate. Whisk together the balsamic vinegar, olive oil, and garlic in a small bowl.

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  • Arrange the portobello mushrooms gill-side up on a tray or baking sheet. Brush the mushrooms with some of the vinegar mixture, and allow to marinate for 3 to 5 minutes.

  • Place the marinated mushrooms on the preheated grill, gill-side down. Grill mushrooms until tender, brushing both sides of the mushrooms with the remaining marinade, about 4 minutes on each side.

  • Mix the mayonnaise, dijon mustard, lemon juice, and basil in a small bowl. Butter the toasted kaiser rolls, then spread with the mayonnaise mixture. Divide the mushrooms, lettuce, and tomato slices evenly to make 6 sandwiches.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving:
411.9 calories; 8.34 g protein; 35.58 g carbohydrates; 4.25 g dietary-fiber; 8.24 g sugars; 27.72 g fat; 4.95 g saturated-fat; 12.06 mg cholesterol; 1922.47 IU vitamin-a-iu; 9.08 mg niacin-equivalents; 0.36 mg vitamin-b6; 18.5 mg vitamin-c; 86.64 mcg folate; 73.04 mg calcium; 2.65 mg iron; 39.15 mg magnesium; 919.04 mg potassium; 417.41 mg sodium; 0.17 mg thiamin; 249.47 calories-from-fat; 33 percent-of-calories-from-carbs; 58 percent-of-calories-from-fat; 7 percent-of-calories-from-protein; 10 percent-of-calories-from-sat-fat

Reviews (75)

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Most helpful positive review

Keever
07/19/2010
I've made this recipe several times already this summer and it is delicious! The only change I made was not buttering the buns and toasting them on the grill. The mayo combo is so good I use it on other veggie sandwiches. Thanks for the great recipe.
Helpful
(47)

Most helpful critical review

Anonymous
08/01/2011
the sauce...mayo/basil/lemon was nice everyone liked the sauce however the balsalmic vinegar did not go over. I've had much better portabello's and this wasn't one. I'd ditch the vinegar.
Helpful
(10)
102 Ratings
  • 5 Rating Star 75
  • 4 Rating Star 22
  • 3 Rating Star 4
  • 2 Rating Star 1
Keever
07/19/2010
I've made this recipe several times already this summer and it is delicious! The only change I made was not buttering the buns and toasting them on the grill. The mayo combo is so good I use it on other veggie sandwiches. Thanks for the great recipe.
Helpful
(47)
Christina
07/12/2010
DEEEEELICIOUS! The basil mayo makes this sandwich and just puts it over the top. I used sliced portobello mushrooms because that's all the store had this week. I marinated them in the basalmic mixture for about an hour before cooking and they had a wonderful flavor. I did decrease the olive oil to about 2 tbsps. because I was trying to watch the fat and I used light mayo in the basil mayo with great results. This is a definate keeper! Thanks for sharing.:)
Helpful
(40)
mrsmiz
08/16/2010
Delicious! Very satisfying on a hot summer night. The only changes I made were 1) to marinade the mushrooms in the vinegar/oil/garlic for 2 hours instead of just brushing it on before grilling. The mushrooms were very flavorful that way and 2) to add a slight amount of cheese (pick your favorite) onto the mushrooms just before taking off the grill. I loved the mayo and will look for other ways to use it!
Helpful
(31)
ckrabill26
04/19/2011
The best portobello sandwich I ever had! I served it on artisan bread warm from the grill. I made bruschetta with the leftover bread and basil but used that as the bun for my leftover portobellos. So it became a bruschetta portobello burger- heaven! This is a new summer grilling staple at our place. My three year old loved it but he's an adventurous eater- as for my husband he's a corn dog man so this didn't exactly fly for him. But those with a love for gourmet will find this to be kickin!
Helpful
(19)
tat
08/19/2010
Scrumptious! I enjoyed mine exactly as the recipe was written; my husband and kids wanted to put some cheese on their mushrooms as they were grilling (Swiss). High fives all around... we will absolutely make again. Thank you for the recipe! Edit here... I should have added that I did marinate the mushrooms for a couple of hours before grilling. I think that helped a lot an will deflinitely do it again next time too for sure. Enjoy enjoy everyone... this recipe is a winner.:-)
Helpful
(19)
Jillian
08/16/2011
WOW - these are fabulous! I love portobello mushrooms so I had to give this a try. Plus they're so easy to put together. It's great for lunch or a quick weeknight meal. I would recommend marinating the mushrooms for a couple of hours vs. a few minutes. Don't skip the basil mayo it's awesome! I used Hellman's light mayo and toasted some sesame seed rolls then added a slice of provolone along with the rest of the ingredients. These are so good you'll never miss the meat!
Helpful
(17)
Kristin
12/13/2010
Great recipe! First time we made it we accidentally mixed all ingredients together and cooked the mushrooms in all of it instead of having the mayo mix on its own. They were actually better this way!
Helpful
(17)
lepowers
11/25/2011
I thought this was a great "burger"! I have always loved portobello sandwiches and this was no different. It was very easy to make especially the smaller portobellos. I'm not sure how to tell when the mushroom especially the big ones are fully cooked so I think some of the big thick ones didn't turn out as well as the smaller ones. I would make these again but I think next time I'll also marinate some red onions in the same sauce and throw them on the "burger".
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(16)
CookinBug
07/18/2011
FANTASTIC!!! The balsamic/olive oil marinade on the portobellos is something I've done before and loved; but as absolutely simple as the basil mayo is that is what takes this over the top. I added a slice of pepperjack and skipped buttering the buns. Will make again and again. Thanks:)
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(15)
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