Grilled Portobello with Basil Mayonnaise Sandwich

Ingredients and Weight:

• Portobello mushrooms (large): 8 (1 lb)
• Olive oil: 1/4 cup
• Salt and pepper: to taste
• Ciabatta bread: 1 loaf (1 lb)
• Basil mayonnaise (recipe below): 1 cup
• Fresh basil leaves: 1 cup, chopped
• Mozzarella cheese: 8 slices
• Sliced tomato: 4 (12 oz)

Basil Mayonnaise:

• Mayonnaise: 1 cup
• Fresh basil leaves: 1/2 cup, chopped
• Garlic: 1 clove, minced
• Lemon juice: 1 tablespoon
• Salt and pepper: to taste

Preparation Time:

• 15 minutes

Cooking Time:

• 10 minutes

Difficulty Level:

• 2 (easy)

Preparation Method Steps:

1. Preheat grill or grill pan over medium heat.
2. Remove stems from portobello mushrooms and brush with olive oil. Season with salt and pepper.
3. Grill mushrooms for 5-6 minutes per side, or until tender.
4. Slice the ciabatta bread into 16 slices.
5. To make the basil mayonnaise, combine all ingredients in a blender or food processor and blend until smooth.
6. Spread basil mayonnaise on 8 slices of the ciabatta bread.
7. Top with grilled portobello mushrooms, mozzarella cheese, sliced tomato, and fresh basil leaves.
8. Cover with the remaining 8 slices of bread and grill for 2-3 minutes per side, or until cheese is melted and bread is golden brown.

Nutritional Information:

• Calories: 500 kcal
• Fat: 25g
• Carbohydrates: 50g
• Protein: 20g

Dish Characteristics:

• Savory and flavorful
• Easy to make
• Perfect for a quick and easy lunch or dinner
• Vegetarian-friendly

User Comments:

• "These sandwiches are amazing! The grilled portobello mushrooms are juicy and tender, and the basil mayonnaise adds a delicious herbacious flavor."
• "I love the combination of the grilled portobello mushrooms, mozzarella cheese, and fresh basil. It's a perfect sandwich for a summer picnic."
• "These sandwiches are so easy to make, but they taste like they came from a five-star restaurant. I'm definitely going to make them again."

Special Precautions and Tips:

• Use large portobello mushrooms for best results.
• If grilling outdoors, make sure the grill is preheated before adding the mushrooms.
• Cook the mushrooms until they are tender but not rubbery.
• Let the sandwiches rest for a few minutes before slicing to allow the juices to redistribute.