Description
With melty provolone, roasted red pepper, and creamy truffle aioli, this just might be the best portobello mushroom sandwich EVER!
Ingredients
Scale
Marinated Mushrooms:
- 4 large portobello mushrooms
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon dijon mustard
- 1/4 teaspooon rosemary
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Truffle Aioli:
- 1/2 cup mayonnaise
- 2 garlic cloves, minced
- 1 tablespoon lemon juice
- 1/2 tablespoon truffle oil
- 1/8 teaspoon truffle salt
Burger:
- 4 brioche buns
- 4 slices of provolone cheese
- 1 large roasted red pepper, julienned
- 1 cup of microgreens
Instructions
- Marinate Mushrooms: To a small bowl add balsamic, olive oil, dijon mustard, rosemary, pepper and salt. Whisk together until combined. Add mushrooms to a large baking dish, pour the marinade over the mushrooms. Gently rub the marinade into all sides of the mushrooms. Let marinate for 30 minutes.
- Make Truffle Aioli: To a small bowl, add mayonaisse, garlic, lemon juice, truffle oil and truffle salt. Whisk together until combined. Set aside.
- Grill Mushrooms: Heat grill to medium-high heat, approximately 375°-400°F. Add mushrooms to the grill, cap side down. Grill for 4-5 minutes. Flip and grill for 4 minutes. Then add a slice of cheese to each mushroom and let them cook for 1 minute, or until cheese is melted. Remove from grill. (optional: top the buns on the grill as well – grill each side for 1 minute)
- Assemble Sandwiches: To the bottom bun add 1 tablespoon of aioli, place the mushroom on top, then a handful of mircrogreens, a few slices of roasted red pepper then the top bun. Serve.
