Grilled Portobello Sandwich with Vegan Garlic-Rosemary Aioli
(Makes 1 serving)
For the Mushroom -
1 large portobello mushroom
2 tablespoons olive oil
1 tablespoons balsamic vinegar
1 large clove garlic, minced
Salt & pepper, to taste
1/4 red onion, sliced
For the Sandwich -
2 thick slices of your favorite rustic bread
A few thick slices of vegan mozzarella (I would recommend Follow Your Heart Mozzarella.)
A thick schmear of garlic-rosemary aioli (recipe below)
For the Garlic-Rosemary Aioli -
2 tablespoons vegannaise (If you haven't tried Just Mayo yet, get on that asap.)
1 clove garlic, minced
1 tablespoon fresh rosemary, minced
1) Prep your mushroom by using the tip of a spoon to scrape off the dark gills on the underside of the mushroom. Remove, peel and slice the stem.
2) In a bowl, combine the oil, vinegar, garlic and a sprinkle of salt and pepper. Add the mushroom top and stems, along with the red onion slices into this mixture and let sit for 5 minutes. Flip and repeat.
3) Wipe your grill pan with additional oil (if needed) and heat over medium-high. When hot, add the mushroom cap, stem slices, and red onion, and grill for about 3 minutes per side, brushing with any additional marinade. Remove portobello and slice into thick slices.
4) Toast bread under a broiler. When toasted, spread aioli on bread, add mushroom and red onion slices to one side and top with slices of the mozzarella. Return to broiler to melt - about 1 minute. Remove from broiler, top with fresh lettuce and the remaining aioli-smeared toasted bread.