Portobello Mushroom Sandwiches With Cranberry Dijon Mustard Recipes

GRILLED PORTOBELLO MUSHROOM SANDWICHES WITH BASIL AIOLI

Steps:

• Make the basil aioli: Combine the mayonnaise, garlic, basil, and lemon juice in a small bowl and whisk to mix. Season with salt and pepper to taste.
• For the sandwiches: Cut the stems off the portobello mushrooms flush with the mushroom caps. Using the tip of a paring knife, make tiny holes in the caps and insert the garlic slivers and rosemary leaves (if using).
• Combine the olive oil and balsamic vinegar in a small bowl and whisk to mix. Generously brush the portobello caps and tomato slices with some of the oil and vinegar mixture and season them with salt and pepper.
• Set up the grill for direct grilling and preheat to high.
• When ready to cook, place a vegetable grate on the hot grill and preheat the vegetable grate for 5 minutes.
• Arrange the portobello caps, rounded side down, and the tomato slices on the hot grate and grill, turning with a spatula, until nicely browned and soft, 3 to 6 minutes per side. Brush the vegetables once or twice as they cook with the oil and vinegar mixture.
• Spread the insides of the rolls or buns with basil aioli. Add the grilled mushrooms, the tomato slices, and the arugula, and enjoy.

PORTOBELLO MELTS

Steps:

• Preheat broiler. Place mushrooms in a shallow bowl. Mix oil, vinegar, salt and dried basil; brush onto both sides of mushrooms. Let stand 5 minutes. Reserve remaining marinade., Place mushrooms on a greased rack of a broiler pan, stem side down. Broil mushrooms 4 in. from heat until tender, 3-4 minutes per side. Top stem sides with tomato and cheese. Broil until cheese is melted, about 1 minute., Place bread on a baking sheet; brush with reserved marinade. Broil 4 in. from heat until lightly toasted, 45-60 seconds. Top with mushrooms. Sprinkle with chopped basil.

CRANBERRY MUSTARD

Steps:

• Combine all ingredients in a medium saucepan.
• Bring to a boil, reduce heat and cook for 5 minutes, stirring occasionally.

PORTOBELLO MUSHROOM SANDWICHES WITH CRANBERRY DIJON MUSTARD

Steps:

• Mustard---heat the oil in a small skillet; saute the shallot until soft, about 3 minutes.
• Combine the mustard, cranberry sauce, cooked shallots, and vinegar in a food processor; pulse until pureed.
• Use immediately or store in the refrigerator for up to 1 week.
• To marinate the mushrooms, whisk together the oil, vinegar, marjoram, garlic, and sugar in a bowl; set the clean mushrooms, stem side down, in a glass baking dish; pour the marinade over the mushrooms; cover with plastic wrap and refrigerate for 15 minutes.
• Preheat the broiler or prepare a hot fire in a charcoal or gas grill.
• Arrange the drained mushrooms on the broiler pan and broil 6 inches from the heat, or place on the grill.
• Cook for 3-5 minutes on each side, depending on the size of the mushrooms; set aside to cool slightly.
• Lightly toast the cut sides of the split rolls.
• Place each on an individual serving plate and spread with cranberry mustard.
• Place a grilled mushroom on each roll bottom; sprinkle with salt and a few grinds of black pepper.
• Top with the other half of the roll and serve immediately.