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Source: America's Favorite Food Associations

Garlicky Grilled Portabello Mushroom Sandwich
Big, meaty portobello mushrooms are great on the grill. Make these for a quick lunch or supper, for anyone who is not a meat eater, or anytime you want a healthful, light and delicious grilled meal!
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Serves: 4
Prep Time: 15 minutes
Cook Time: 3 minutes
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4 cleaned portabella mushrooms
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
1 tablespoon finely chopped garlic
1/2 teaspoon salt
1/8 teaspoon pepper
1 pinch basil
1 pinch oregano
mayonnaise
4 hamburger rolls, or another soft roll
4 leaves green-leaf lettuce, or your favorite lettuce
4 sliced tomatoes




Put the mushrooms, stem sides up, on a large plate or non-metallic baking dish. Sprinkle with vinegar, olive oil, garlic, basil, oregano, salt and pepper. Allow to stand at room temperature for about 5 minutes.
Grill the mushrooms over a medium-hot grill for about 1 minute on each side until well-marked and heated through. Set aside at room temperature or refrigerate for up to 2 hours.
Brush the insides of the roll lightly with olive oil and sprinkle lightly with salt. Toast on the grill or under the broiler until lightly colored and still soft. Spread the buns with mayonnaise or Roasted Garlic Mayo (see below) and lay lettuce leaves and a sliced tomato on the bottom half of each one. Arrange a mushroom on each sandwich, cutting if necessary to fit size of bun. Close the sandwich and heat before serving, if desired.

*Roasted Garlic Mayonnaise:
Roast 1 whole head of garlic in the oven. Wrap it first in foil and roast at 400 degrees F. for about 30 minutes. Remove the garlic from the papery husks and mash the pulp. Add 1/2 cup of mayonnaise and mash well. If too thick, thin the mayo with a little milk. Season to taste with salt and pepper.






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