Grilled Mushroom Sandwich With Citrus Mayo Recipe - Allrecipes.com
Grilled Mushroom Sandwich With Citrus Mayo Recipe
  • READY IN 55 mins

Grilled Mushroom Sandwich With Citrus Mayo

Recipe by  

"I created this recipe to taste like a mushroom sandwich we served at the Good Earth Restaurant in Santa Clara, California (which is no longer in business). It tastes great with marinated portobello mushrooms, roasted red bell peppers, smoked gouda cheese, and spring mix!"

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Ingredients Edit and Save

Original recipe makes 4 sandwiches Change Servings
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  • PREP

    10 mins
  • COOK

    15 mins
  • READY IN

    55 mins

Directions

  1. Whisk together olive oil, balsamic vinegar, and garlic until well blended. Pour over mushroom caps in a resealable bag to coat, then seal and allow to marinate for 30 minutes. Stir together mayonnaise and orange juice, and set aside.
  2. Preheat an outdoor grill for medium heat.
  3. Remove mushroom caps from the marinade and shake off excess. Place each mushroom cap upside down on a square piece of foil. Place roasted peppers on top, and seal. Cook on preheated grill until tender, about 15 minutes, turning occasionally. When the mushrooms are nearly done, cut open the sourdough rolls and grill until golden brown on the cut sides.
  4. To assemble the sandwiches, spread the cut sides of the rolls with orange mayonnaise, and layer with mushroom, roasted pepper, Gouda cheese, and the mixed greens.
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Reviews More Reviews

Most Helpful Positive Review
Feb 27, 2008

This was awesome. You can't go wrong with a portobella sandwich. I've made them before but not with the citris dressing or roasted peppers. If you like it try marinating the mushroom in a teriyaki sauce...yum!

 
Most Helpful Critical Review
Jun 29, 2009

There are some good ideas in this recipe, including the citrus mayo, however it didnt impress. Next time i wont use balsamic vinegar in the marinade, and i'll try goat cheese to give it more of a kick.

 
Jun 01, 2008

This was yummy! The only changes I made were I used provolone cheese instead of Gouda, only because I had the provolone on hand, and I used an English muffin instead of the sourdough roll (again, its what I had). The citrus mayo really made the sandwich. Will definitely make again!

 
May 25, 2009

Yummy! I used a smoked gouda and seasoned rice vinegar in place of the balsamic vinegar. I also roasted the red peppers myself. So much better than the jarred. Besides, it makes the house smell so good!

 
Mar 03, 2011

Very tastey! Oddly, the roasted red pepper, smoked gouda and citrus mayo also make a delicious sandwich with a fried egg.

 
Sep 20, 2010

Turned out great! First time I ever followed a recipe and they were very easy to make. Will make them again for myself.

 
Jun 01, 2010

We LOVED this! The combination of flavors was wonderful. I did grill a few onions and throw them on, but everything else was as written. Wonderful!!

 
Nov 01, 2013

This was my lunch today! I was really a happy camper! I don't care so much for smoked gouda, so I used a blend of Swiss and gruyere, and the mixed greens turned out to be just arugula. This made a wonderful sandwich for me on Chef John's Homemade Hamburger Buns. I will for sure make this again! Thanks, sierra!

 

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Nutrition

  • Calories
  • 519 kcal
  • 26%
  • Carbohydrates
  • 49.2 g
  • 16%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 30.3 g
  • 47%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 17 g
  • 34%
  • Sodium
  • 848 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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