|
| |
| |
|
|
| |
Grilled Portobello Mushroom Sandwich with Basil Mustard Sauce
We created this recipe after a visit to the famed Mustard Festival in while touring California's Napa Day Spas. The sauce is very rich and only a small amount is needed to create a lot of flavor for this vegetarian sandwich. To increase protein and decrease fat grams, you can easily substitute FF Greek
Yogurt in place of the mayonnaise. This recipe also makes fantastic sliders with smaller mushrooms, such as Baby Bella or even Button Mushrooms. Prepare them as directed, but substitute small rolls or "slider buns" and serve them on a big platter, held together by toothpicks or food spears. |
 |
| |
Photograph courtesy of blogger Warm Olives and Cool Cocktails |
4 Portobello mushroom caps (or as many as you want to serve)
6-8 cloves of garlic, minced
1 cup olive oil
1 cup vegan or reduced calorie mayonnaise
1/2 cup fresh basil, chopped fine
juice of one lemon
2 tbs. Dijon mustard
salt and pepper to taste
cayenne to taste
whole wheat sandwich buns
Lettuce, onion, sprouts (optional)
Steep minced garlic in oil for at least an hour and up to 6 hours or so (for safety purposes, do not store or save your garlic infused oil after preparation of this recipe).
Meanwhile, Mix the mayonnaise, basil, lemon, mustard, salt, pepper and cayenne in a small bowl. Cover and chill. Fire up the indoor or outdoor grill. Brush Portobello caps
and whole wheat buns with garlic oil. Broil the Portobello caps for about 4 minutes on each side. Grill buns until toasted. Serve mushrooms on buns with the basil mustard sauce and any optional veggies which suit your tastes.
Serves: 4 Preparation time: 30 min.
Back to Recipes Main Page  Print Friendly
|
| |
|
