Grilled Portobello Sandwich

balsamic onion, smoked gouda, roasted potatoes

STARS

Grilled portobello mushrooms, balsamic roasted red onion, smoked Gouda cheese, and arugula on a sesame seed bun with rosemary aioli. This hearty sandwich recipe appeals to meat-lovers and vegetarians alike. Serve with herb-roasted Yukon Gold steak fries to create the perfect plate.

Difficulty Level

Total Time: 20 minutes

Active Time: 20 minutes

Ingredients

Rosemary Roasted Potatoes

2 pounds Yukon Gold potatoes, sliced into wedges
2 tablespoons canola oil
1 teaspoon kosher salt
½ teaspoon ground black pepper
4 sprigs rosemary, diced

Herbed Aioli

1 cup mayonnaise
1 garlic clove, minced
1 lemon, juiced
2 tablespoons olive oil
4 sprigs rosemary leaves, chopped
Salt and pepper to taste

Grilled Portobello Sandwich

1 lemon, roughly chopped
½ cup parsley, chopped
2 garlic cloves
½ cup canola oil
1 teaspoon salt
4 large portobello mushrooms, destemmed
1 large red onion, sliced into rounds
2 tablespoons balsamic vinegar
1 tablespoon olive oil
4 hamburger buns
4 slices smoked gouda cheese
2 cups baby arugula

Directions

Preheat the oven to 450°F. Toss the potatoes on a baking sheet with the oil, salt, pepper, and rosemary. Roast until fork-tender, but not mushy, about 15-18 minutes.

To make the aioli, combine all the ingredients in a small bowl. Stir well with a whisk and season to taste.

For the burgers, combine the lemon, parsley, garlic, oil and salt in a blender until mostly smooth to make a gremolata.

Toss the mushrooms with the gremolata.

Heat a grill or large skillet to medium heat with a drizzle of oil.

Sear the mushrooms on both sides until browned and softened.

Brush the onions with balsamic and olive oil and grill/sear on both sides until browned and softened, 3-4 minutes per side.

Serve the grilled mushrooms on hamburger buns topped with a slice of gouda, a seared onion ring, arugula and rosemary aioli. Pair with rosemary roasted potatoes.

Grilled Portobello Sandwich

balsamic onion, smoked gouda, roasted potatoes

STARS

Difficulty Level

Total Time: 20 minutes

Active Time: 20 minutes

Servings: 4

Ingredients

Rosemary Roasted Potatoes

2 pounds Yukon Gold potatoes, sliced into wedges
2 tablespoons canola oil
1 teaspoon kosher salt
½ teaspoon ground black pepper
4 sprigs rosemary, diced

Herbed Aioli

1 cup mayonnaise
1 garlic clove, minced
1 lemon, juiced
2 tablespoons olive oil
4 sprigs rosemary leaves, chopped
Salt and pepper to taste

Grilled Portobello Sandwich

1 lemon, roughly chopped
½ cup parsley, chopped
2 garlic cloves
½ cup canola oil
1 teaspoon salt
4 large portobello mushrooms, destemmed
1 large red onion, sliced into rounds
2 tablespoons balsamic vinegar
1 tablespoon olive oil
4 hamburger buns
4 slices smoked gouda cheese
2 cups baby arugula

Directions

Preheat the oven to 450°F. Toss the potatoes on a baking sheet with the oil, salt, pepper, and rosemary. Roast until fork-tender, but not mushy, about 15-18 minutes.

To make the aioli, combine all the ingredients in a small bowl. Stir well with a whisk and season to taste.

For the burgers, combine the lemon, parsley, garlic, oil and salt in a blender until mostly smooth to make a gremolata.

Toss the mushrooms with the gremolata.

Heat a grill or large skillet to medium heat with a drizzle of oil.

Sear the mushrooms on both sides until browned and softened.

Brush the onions with balsamic and olive oil and grill/sear on both sides until browned and softened, 3-4 minutes per side.

Serve the grilled mushrooms on hamburger buns topped with a slice of gouda, a seared onion ring, arugula and rosemary aioli. Pair with rosemary roasted potatoes.