Grilled Portabella Sandwiches with
Tomatoes, Mozzarella & Basil

Grilled Portabella Sandwiches

In a small bowl, mix ¼ c. mayonnaise, ¼ c grated parmesan cheese and 1 tsp. of garlic.  Spread the mixture over the cut sides of 4 rolls. In another small bowl, whisk 1/4 c olive oil, 2 T balsamic vinegar, and 2 tsp. garlic.

Brush the oil mixture over both sides of each mushroom cap and sprinkle generously with salt and pepper.

Grill the mushrooms on medium heat, gill side down, about 3 minutes. Flip and continue to grill until cooked through, about 3 minutes more. Reduce the heat to low, flip the mushrooms again, and top each with a portion of cheese. Put the rolls, cut sides up, on the grill along with the mushrooms.

Cover the grill and cook until the rolls are crisp and warm and the cheese melts, 2 to 3 minutes. Put the rolls and mushrooms on a platter. Arrange a few basil leaves on the bottom half of each roll. Sprinkle the tomatoes lightly with salt. Put the tomatoes and then the mushrooms on the basil leaves.

Cap the sandwiches with the tops of the rolls and serve.