READY IN 25 mins

Grilled Portobello with Basil Mayonnaise Sandwich

Read Reviews (58)

"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!" — Rotorwife

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.
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.

Kitchen-Friendly View

PREP 10 mins
COOK 10 mins
READY IN 25 mins

Reviews More Reviews

Most Helpful Positive Review

Jul 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.

—Keever

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Most Helpful Critical Review

Nov 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".

—lepowers

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73 Ratings

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Jul 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. :)

—Christina

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Aug 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!

—mrsmiz

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Apr 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!

—ckrabill26

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Aug 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. :-)

—tat

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Dec 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!

—Kristin

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Aug 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!

—Jillian

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Nutrition

Calories
412 kcal
21%

Carbohydrates
35.6 g
11%

Cholesterol
12 mg
4%

Fat
27.7 g
43%

Fiber
4.3 g
17%

Protein
8.3 g
17%

Sodium
417 mg
17%

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

Nutritional Information

Grilled Portobello with Basil Mayonnaise Sandwich

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 412
Calories from Fat: 249

% Daily Value *
Total Fat 27.7g 43 %
** Saturated Fat 4.9g 25 %
Cholesterol 12mg 4 %
Sodium 417mg 17 %
** Potassium 919mg 26 %
Total Carbohydrates 35.6g 11 %
Dietary Fiber 4.3g 17 %
Protein 8.3g 17 %
Sugars 8.2g
Vitamin A 38 %
Vitamin C 31 %
Calcium 9 %
Iron 27 %
** Thiamin 17 %
** Niacin 70 %
** Vitamin B6 22 %
** Magnesium 14 %
** Folate 48 %

* 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.