"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
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portobello mushroom caps
chopped fresh basil
kaiser rolls, split, toasted
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.
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".
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!
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!
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. :-)
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Portobello with Basil Mayonnaise Sandwich
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 249
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Just add cheese and toast till it's golden brown.