Grilled Portabella on Ciabatta
Meaty grilled portabella with sweet roasted red peppers and creamy Italian cheese will satisfy vegetarians and meat eaters alike.
20 min.prep time
30 min.total time
1/4 cup mayonnaise
1/2 teaspoon finely chopped fresh garlic
1/4 teaspoon coarse ground pepper
1/8 teaspoon salt
4 ciabatta rolls, split
4 medium (about 4 inches in diameter) portabella mushrooms, stems removed
Salt, if desired
Pepper, if desired
1 (12-ounce) jar roasted red peppers, drained
1 cup arugula leaves
Heat gas grill to medium or charcoal grill until coals are ash white. Combine all aioli spread ingredients in a small bowl. Set aside.
Brush 2 tablespoons melted butter on cut-side of rolls; set aside.
Brush remaining butter on mushrooms; sprinkle with salt and pepper, if desired. Place mushrooms onto grill, smooth-side down. Grill, turning once, 6-8 minutes or until mushrooms are tender. Place 2 cheese slices onto each mushroom; continue grilling 2-3 minutes or until cheese is melted.
Place buns onto grill, cut-side down. Grill 1-2 minutes or until toasted.
Spread each toasted top half of bun with 1 tablespoon aioli spread. Place 1/4 roasted red peppers onto toasted bottom half of bun; add grilled mushroom, 1/4 arugula leaves and top half of bun.
Broiling Directions: Heat broiler. Place mushrooms onto broiler pan. Broil 6 to 8 inches from heat, turning once, 6-8 minutes or until mushrooms are tender. Add cheese; continue broiling 1-2 minutes or until cheese is melted. Place buns onto broiler pan, cut-side up. Broil 6 to 8 inches from heat 1-2 minutes or until toasted.