Grilled Portobello Mushroom Sandwiches with Wasabi Mayonnaise

by Laura Donnelly — April 5, 2007

These grilled Portobello mushrooms are great for the vegetarians at your barbecue. I always grill some extra vegetables so I can make sandwiches with them the next day. Thickly sliced red onions, zucchini, and eggplant are good choices.

Makes 4

2 Tablespoons olive oil
1/4 cup balsamic vinegar
1 Tablespoon each minced garlic and shallots

4 medium Portobello mushrooms, stems removed

1/3 cup silken tofu
1 Tablespoon balsamic vinegar
1 Tablespoons wasabi paste or powder (dissolved in a few drops of water)
1 teaspoon Dijon mustard

4 multi-grain rolls, split and toasted
one bunch arugula, washed and dried
2 roasted and peeled red peppers

1. Combine oil and vinegar and garlic and shallots. Marinate mushrooms in this mixture for one hour.

2. Blend tofu, 1 Tablespoon balsamic vinegar, wasabi paste, and mustard in blender until smooth. Set aside.

3. Prepare grill or broiler and cook mushrooms just until done, about 10 minutes total, or until lightly browned.

4. To assemble sandwiches, spread wasabi mayo on each slice of toasted rolls, top with mushroom, then peppers and arugula.