1.25.2011

Roasted Portabello Sandwiches with Rosemary Aioli

Just need to document this yum-tastic dinner I whipped together last night (no pictures...again...I promise to be better)!

Roasted Portabello Sandwiches with Rosemary Aioli
{serves 2}

Sandwiches:
2 large portabello mushrooms, stemmed and dark gills removed
1/2 small sweet onion (such as Vidalia or Maui), sliced into 1/3 inch wedges
Spike seasoning and pepper to taste
4 slices whole wheat bread or 2 whole wheat buns

Rosemary Aioli:
2 tablespoons low-fat mayo or Veganaise
2 tablespoons Dijon mustard
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
2 cloves garlic, minced
1 tablespoon fresh chopped rosemary (or dried)
pepper to taste

Pre-heat broiler to high and lightly spray a cookie sheet or broiler pan with cooking spray. Wash mushrooms and pat dry. Season onions and mushrooms with Spike and pepper, and arrange on pan. Broil for 6 - 8 minutes, then stir onions and flip mushrooms over. Continue cooking until the onions start to brown and the mushrooms are tender when pierced with a knife.

To prepare the aioli, mix all ingredients together until well blended.

Toast the bread slices or roll halves. Spoon the aioli onto the bread and lay the onions and mushroom on top.

I served this with roasted lemon garlic broccoli and asparagus. While the mushrooms and onions cooked, I steamed the veggies until just tender.  Then, when I pulled the pan out of the oven to flip the mushrooms, I took the veggies and mixed them with a tiny drizzle of olive oil, a bit of minced garlic and a squeeze of lemon juice and added them to the pan. I broiled the whole thing for another 6 minutes or so.

So simple, but so flavorful and so delicious!

3 comments:

  1. yum! i'm having this for dinner tonight! :)

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  2. Yay! Just a note - if you don't LOVE Dijon mustard, you can cut back on it a little bit. My version definitely has a strong bite to it :)

    ReplyDelete
  3. Good to know...I didnt make it yet so I'll keep that in mind. Thanks!

    ReplyDelete

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