*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.:)
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!
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.:-)
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!
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".
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!
This was easy and delicious. I've made it twice exactly as written - no changes. I toyed with the idea of adding a slice of melty cheese but haven't yet. I like the idea of a mostly vegan meal as I am exploring more meat-free dishes. Really though you almost think you are eating a savory piece of meat in this sandwich! Thanks!
Review this recipe
Review this recipe
Thanks for adding your feedback.
Congrats! You saved Grilled Portobello with Basil Mayonnaise Sandwich to your Favorites