Grilled Portobello with Basil Mayonnaise Sandwich
Grilled Portobello with Basil Mayonnaise Sandwich
A satisfying, meatless sandwich that brings gourmet flavor to everyday lunch. Meaty grilled portobello caps are marinated and seared to perfection, layered with juicy tomatoes, crisp greens, and a fresh, herb-packed basil mayo—all nestled between toasted buns. This Grilled Portobello with Basil Mayonnaise Sandwich is a wholesome, flavor-forward option that’s hearty enough to satisfy vegetarians and meat-lovers alike. Fresh, smoky, and creamy—it’s a garden-inspired twist on the classic burger.
Ingredients
Equipment
Method
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Whisk vinegar, oil, and garlic together in a small bowl.
- Arrange mushrooms on a baking sheet with the gills facing up; brush with about 2/3 of the marinade and let sit for 3 to 5 minutes.
- Transfer mushrooms to the preheated grill with the gills facing down; grill, basting occasionally with remaining marinade, until tender, about 4 minutes per side.
- While the mushrooms are cooking, mix mayonnaise, basil, Dijon, and lemon juice together in a small bowl. Butter toasted rolls, then spread with mayonnaise mixture.
- Remove mushrooms from the grill and place on bottom buns. Top with lettuce, tomatoes, and top buns.
Nutrition
Notes
Earthy grilled mushrooms and vibrant basil mayo come together for a vegetarian sandwich that’s anything but boring.
