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Grilled Portobello & Cheese Melts with Smoky Red Pepper Mayo

Author: Roz

Ingredients

  • 4 large Portobello Mushroom caps
  • Olive oil cooking spray
  • 4 slices Provolone cheese I added this and used low-sodium
  • Finely shredded Mozzarella cheese
  • 6 - 8 Tbsp. freshly grated Parmigiano-Regiano cheese I increased this from 2 Tbsp.
  • Smoky Red Pepper Mayo
  • 4 whole-grain Wheat Sandwich Thins I used wheat instead of white as used in the recipe
  • Smoky Red Pepper Mayo
  • 1/2 cup light Mayonnaise
  • 3 Tbsp. bottled roasted Red Peppers I increased this from 2 Tbsp.
  • 1 teaspoon freshly squeezed Lemon juice
  • 1/ tsp. smoked Paprika
  • 1 tsp. freshly minced Garlic I increased this from 1/2 tsp.

Instructions

  • Heat up the grill.
  • Coat both sides of the mushroom caps with cooking spray.
  • Place mushroom caps, 'gill' side down, on grill rack also coated with cooking spray.
  • Grill for 7 minutes (not 5 as the recipe states) on this side and then turn the mushroom caps over.
  • With the 'gill' side now facing up, place a slice of Provolone on top of each mushroom cap.
  • Generously sprinkle the shredded Mozzarella cheese on top of the provolone cheese.
  • Generously sprinkle the Parmigiano cheese on top of the Mozzarella cheese.
  • Grill for 10 minutes (not 5 as the recipe states) or until cheese is golden and melted.

While the mushrooms are grilling, prepare the Smoky Red Pepper Mayo

  • Combine all the ingredients in a deep bowl.
  • With an immersion blender, thoroughly blend them all together.

Assembling the sandwiches

  • Thoroughly and generously spread the Smoky Red Pepper Mayo on each inner side of the sandwich thins.
  • Place the mushroom caps, cheese side up, on the bottom sandwich thin and then cover with the top sandwich thin.
  • Serve with forks and sharp knives, because these are HUGE and can be fairly messy!