Portabello Mushroom Sandwiches with Arugula and Balsamic Aioli

Portabello Mushroom Sandwiches with Arugula and Balsamic Aioli
Photo by www.myrecipes.com

Ingredients

  • Freshly ground black pepper
  • Marinade:
  • 1 teaspoon kosher salt
  • 1 teaspoon minced garlic
  • ¾ cup extra-virgin olive oil
  • 2 ounces arugula, trimmed, rinsed, and dried
  • ½ minced garlic
  • + 11 more ingredients
    • 2 tablespoons balsamic vinegar
    • 1/3 cup mayonnaise
    • ¼ cup red wine vinegar
    • Aioli:
    • 6 large portabello mushrooms, cleaned, stems and black gills removed
    • 6 Kaiser rolls, cut in half
    • 1 teaspoon kosher salt
    • ½ teaspoon freshly ground black pepper
    • Sandwiches:
    • Kosher salt
    • 2 tablespoons finely minced shallot

1. In a small bowl combine the aioli ingredients. Refrigerate until ready to assemble the sandwiches. 2. In a small bowl whisk the marinade ingredients. Place the mushroom caps, gill sides down, in a large baking pan. Brush the mushroom caps generously with the marinade and turn the caps over. Sp...

View full recipe at My Recipes

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