Serves: 4
Ingredients:
2 tablespoons whole grain mustard
3 tablespoons balsamic vinegar
½ cup olive oil
Sea salt and freshly ground black pepper to taste
Siracha sauce to taste
4 large Portobello mushroom caps – stems removed
4 thick slices Gouda cheese
Spread:
½ cup mayonnaise
2 tablespoons reserved marinade
To assemble:
4 Kaiser rolls
1 red onion, sliced
4 leaves butter lettuce
1 tomato, sliced thick
Directions:
Combine marinade ingredients. Place caps into a baking dish and pour marinade over top. Use a brush to make sure all caps are covered with the marinade.
Set aside and let marinate up to 2 hours.
Remove the Portobello mushroom caps from marinade (do not discard marinade) and place gill side down on a preheated gas, electric or charcoal grill
over medium-high heat. Grill 3 to 4 minutes per side. Top each cap with cheese 2 minutes to melt before they are finished grilling.
In a medium bowl combine ½ cup mayonnaise and 2 tablespoons of the marinade.
Spread the flavored mayonnaise onto each bun and top with grilled Portobello cap. Serve with sliced onion, lettuce and tomato. Serve immediately
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