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, though. Our guests opted for a slice of provolone cheese on the sandwich , which we served with baked sweet potato fries and a side of low sugar ketchup, but typically toppings and sides can quickly ramp up fat calories.

 

Grilled Portabello Mushroom Sandwiches and Sweet Potato Fries
Courtesy of:
Recipes: Sandwich
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
For the Mushroom Sandwich:
  • 4 Portabello mushroom caps (or as many as you want to serve)
  • 6-8 cloves of garlic, minced
  • 1 cup olive oil
  • 1 cup vegan or regular mayonnaise
  • 1/2 cup fresh basil, chopped fine
  • Sprig of rosemary leaves, chopped (stem discarded)
  • juice of one lemon
  • 2 tbs. Dijon mustard
  • salt and pepper to taste
  • cayenne to taste
  • whole wheat sandwich buns (optional)
  • provolone cheese (optional)
  • sliced tomato and desired produce
For the Fries:
  • 3 large sweet potatoes
  • 1 tablespoon canola oil
  • 1 teaspoon salt
Method
  1. For the fries, preheat oven to 425°F.
  2. Spray cookie sheet with nonstick cooking oil.
  3. Clean sweet potatoes. Cut into 1/2-inch-thick strips, and place in a mixing bowl.
  4. Add oil and salt, stirring to coat.
  5. Spread strips in a single layer on cookie sheet.
  6. Stirring often, bake 30 minutes, or until potatoes are a light crispy brown.
  7. Meanwhile, prepare the sandwiches.
  8. 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).
  9. Meanwhile, mix the mayonnaise, rosemary leaves, basil, lemon, mustard, salt, pepper and cayenne in a small bowl. Cover and chill.
  10. Fire up the indoor or outdoor grill.
  11. Brush Portobello caps and whole wheat buns with garlic oil.
  12. Broil the Portobello caps for about 4 minutes on each side. Add a thin slice of provolone or low fat or thinly sliced Swiss cheese and permit to melt off the flame.
  13. Grill buns until toasted. Serve mushrooms on buns with the basil mustard sauce and desired produce (tomato, lettuce, additional basil).
Notes
Watch Sweet Potato Fries more closely than ordinary potatoes -- the high natural sugar content burns more quickly and easily. If you omit the diary cheese and use a vegan mayo, this recipe will appeal to vegetarians and vegans.

 

May 24, 2010 |

One thought on “Grilled Portabello Mushroom Sandwich and Sweet Potato Fries

  1. Claire says:

    YUMMMMMMMMMMMMMMMMMMMMMMMMMMM. I love sweet potato fries. Sweet potatoes are nature’s wonder food and I should make these fries, thanks for the idea!

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