Roasted Portobello Sandwich w/ Sun-dried Tomato Aioli

At my house, as soon as the days get warmer, the barbecue gets used often! I love grilling veggies on the barbecue, but my parents prefer to grill meat!! So…here is a recipe that is oh-so-good, that I swear will get meat lovers everywhere drooling!

This recipe is taken from the book- CLEAN FOOD by Terry Walters. I’ve made a few of my own tweaks to the recipe.

Portobello mushrooms are so meaty and full of flavor which make them a great substitute for meat in recipes. This sandwich is so full of yummy-ness (yes…that’s a real word?!?!) that I’m sure it will become a staple in your house this summer.

– Portobello mushrooms (1-2 per serving)
– Extra Virgin Olive Oil
– 1 tbsp minced fresh herbs of choice (thyme, oregano, parsley, basil)
– Sea salt and freshly ground black pepper
– Sourdough bread or Nordico Oval bread from-Artisano Bakery ( 2 slices per serving
– Roasted red peppers, sliced into 1/2 inch strips
– Avocado, thinly sliced
– Romaine or fresh spring mix lettuce
– Mustard (honey dijon)- optional

– 6 sun dried tomatoes
– 1 garlic clove, peeled
– 1 1/2 cups grapeseed oil mayo or I like to use vegenaise and I add a touch of sriracha hot sauce to the mayo
– 2 tbsp freesh italian herbs of choice
– pinch of sea salt

Preparing Aioli- soak dried tomatoes in hot water for 15 mins. or until soft. With food processor/blender running, drop in garlic. Process until minced. Squeeze excess water form tomatoes and add them along with mayo to the food processor. Scrape down side of the processor as needed and blend until smooth. Add herbs, salt and process lightly. Transfer to a container and refrigerate to allow flavors to blend. This aioli will last approx. 4-5 days in the fridge.

Roasting Portobellos- Preheat oven to 400F. Line cookie sheet with parchment paper. Wipe mushrooms with a damp towl to clean. Discard stems and rub smooth side with olive oil. Place smooth side down on cookie sheet and sprinkle insides with italian herbs, pepper and pinch of salt. Roast for about 8-10mins. until soft. Remove and set aside.


Grilling Portobellos- Grill on high heat for approx 10-12 minutes. I like to marinate my mushrooms in some olive oil and garlic for about half an hr before grilling.

Assembling- Slice bread and lightly toast. Spread aioli on toast and top with roasted portobello, roasted red peppers, avocado and lettuce. Spread mustard on second piece of toast and top sandwich. Serve warm.

Take a really big bite and enjoy!!!

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