Grilled Portabello Mushroom Sandwich and Sweet Potato Fries
With this Memorial Day weekend upon us, and grills fired up in rapidly warming Spring afternoons, consider this Grilled Portobello Mushroom Sandwich as a more healthful alternative to typical hamburgers and fries. Watch the toppings and sides, as cheese and other condiments can quickly ramp up the fat calories. We served it with baked sweet potato fries and a side of low sugar ketchup.
Servings: 4
Calories: 298kcal
A tasty mushroom grilled sandwich with sweet potato fries, perfect for a cookout or patio dining.
Ingredients
For the Mushroom Sandwich:
- 4 Portabello mushroom caps - or as many as you want to serve
- 6-8 cloves fresh garlic - minced
- 1/2 cup extra virgin olive oil
- 1/2 cup reduced calorie mayonnaise
- 1/2 cup fresh basil - chopped fine
- 1 tablespoon fresh rosemary
- juice of one lemon
- 2 tbs. Dijon mustard
- Sea Salt and Ground Pepper
- cayenne pepper
- focaccia, sandwich buns or pita pockets - optional
- sliced tomato, spinach, and onions
For the Fries:
- 3 large sweet potatoes
- 1 tablespoon canola oil
- 1 teaspoon Fine Pink Salt
Instructions
- For the fries, preheat oven to 425°F.
- Spray cookie sheet with nonstick cooking oil.
- Clean sweet potatoes. Cut into 1/2-inch-thick strips, and place in a mixing bowl.
- Add oil and salt, stirring to coat.
- Spread strips in a single layer on cookie sheet.
- Stirring often, bake 30 minutes, or until potatoes are a light crispy brown.
- Meanwhile, prepare the sandwiches.
- If you don't already have garlic infused olive oil, 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, rosemary leaves, 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 or focaccia or pita bread with garlic oil.
- Broil the Portobello caps for about 4 minutes on each side.
- Grill buns until toasted. Serve mushrooms sliced on bread, or whole on buns, with the basil mustard sauce and desired produce (tomato, lettuce, onions, additional basil).
Spa Index Kitchen Notes
Watch Sweet Potato Fries more closely than ordinary potatoes -- the high natural sugar content burns more quickly and easily. If you use a vegan mayo, this recipe will appeal to vegetarians and vegans.
The calorie count for the fries are not included.
Tried this recipe?Mention or tag @SpaIndex so we can share!
Nutrition
Serving: 1 Sandwich | Calories: 298 kcal (15%) | Carbohydrates: 27 g (9%) | Protein: 6 g (12%) | Fat: 20 g (31%)
Darn good, especially the basil mustard sauce. Great on chicken breasts, too
YUMMMMMMMMMMMMMMMMMMMMMMMMMMM. I love sweet potato fries. Sweet potatoes are nature’s wonder food and I should make these fries, thanks for the idea!