1 C. mayonnaise
3 cloves garlic, put through a garlic press
24 fresh basil leaves, thinly slivered
1 T. fresh lemon juice
Salt and freshly ground black pepper, to taste
Combine the mayonnaise, garlic, basil, lemon juice, salt and pepper in a
small bowl and whisk to mix.
Makes about 1 cup.
Portobello Mushroom Sandwiches with Basil Aioli
4 large portobello mushrooms, wiped clean
3 cloves garlic, cut into thin slivers
leaves from 1 sprig fresh rosemary (optional)
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1 large fresh, ripe tomato, cut crosswise into 1/2-inch slices
salt and freshly ground black pepper
4 onion rolls, hamburger buns, or a 5-inch section of baguette, split
Basil Aioli or mayonnaise
Preheat the grill to high.
Cut the stems off the mushrooms flush with the caps. Using the tip of a paring
knife, make tiny holes in the caps, and insert the garlic slivers and rosemary
leaves (if using). Combine the oil and vinegar in a small bowl and whisk to mix.
Generously brush the portobello caps and tomato slices with this mixture and
season with salt and pepper.
When almost ready to cook, preheat a vegetable grate for 5 minutes. Arrange the
portobello caps, rounded side down, and the tomato slices on the hot grate and
grill, turning with a spatula, until nicely browned and soft, 3 to 6 minutes per
side. Brush the vegetables once or twice as they cook with the oil and vinegar
Spread the insides of the rolls, or bread with Basil Aioli or mayonnaise. Add
the grilled vegetables and serve immediately.