A tasty mushroom grilled sandwich with sweet potato fries, perfect for a cookout or patio dining.
Ingredients
For the Mushroom Sandwich:
4Portabello mushroom caps- or as many as you want to serve
6-8clovesfresh garlic- minced
½cupextra virgin olive oil
½cupreduced calorie mayonnaise
½cupfresh basil- chopped fine
1tablespoonfresh rosemary
juice of one lemon
2tbs.Dijon mustard
Sea Salt and Ground Pepper
cayenne pepper
focaccia, sandwich buns or pita pockets- optional
sliced tomato, spinach, and onions
For the Fries:
3largesweet potatoes
1tablespooncanola oil
1teaspoonFine 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.
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