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Grilled Portabella Sandwich
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Aioli Spread

1/4 cup mayonnaise

2 tablespoons roasted red pepper, finely chopped


6 tablespoons Land O Lakes® Butter

3/4 teaspoon coriander

3/4 teaspoon cumin

3/4 teaspoon rosemary

1/2 teaspoon oregano

1/4 teaspoon salt

4 (3- to 4-inch) portabella mushrooms, stems and gills removed

4 (1/2-inch-thick) slices red onion

1 small zucchini, cut crosswise then lengthwise into 8 (1/4-inch-thick) slices

4 (1/2-inch thick) slices fresh mozzarella cheese

8 slices multi-grain artisan bread, toasted

How to make

  1. STEP 1

    Heat gas grill on medium or charcoal grill until coals are ash white.

  2. STEP 2

    Combine all aioli spread ingredients in bowl; mix well. Set aside.

  3. STEP 3

    Place butter into another bowl; microwave 30 seconds or until melted. Stir in coriander, cumin, rosemary, oregano and salt.

  4. STEP 4

    Place vegetables onto grill. Grill, turning vegetables occasionally and brushing with butter mixture, 6-12 minutes or until vegetables are tender. Remove onion and zucchini to plate.

  5. STEP 5

    Turn portabella mushrooms round-side up. Top each mushroom with 1 slice cheese; continue grilling 2-3 minutes or until cheese is melted.

  6. STEP 6

    Spread about 1 tablespoon aioli onto 1 side of each toasted bread slice. Layer 4 slices bread with grilled zucchini, onion slices and mushrooms. Top with second slice of bread. Serve warm.

Tip #1

- To clean mushrooms, wipe with paper towel. Use spoon to scoop out gills under cap of each mushroom; discard gills.

Tip #2

- If mushrooms are too large, trim to fit bread.

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