Here's a recipe from the TOMM kitchen. It turned out delicious.
Ingredients: Per sandwhich.
1 Large Portabello Mushroom. ( De stemmed)
1 Large Red Bell Pepper
Escarole lettuce
Fresh Italian Flat Bread.
Asagio Cheese
1/3 cup of Lite Mayo
3 Roasted Garlic Cloves.
Fresh Tarragon
1/2 teaspoon Olive Oil
Two Large Scallions
Sea Salt
Pepper
Balsamic Vinegar
De Stemm the portabello and brush it with olive oil. Be patient, they get thirsty. Set aside.
Cut the bell pepper into flat slices, peel the skin and rind, no seeds. Then place the pepper slice in a plastic bag with a splash of balsamic vinegar. Set aside and let it marinate.
For the aioli, coursely chop about two teaspoons of fresh tarragon. Finely chop the roasted garlic cloves and the scallion onion part. Couresly chop one of the scallion greens. Whisk together with the mayo, olive oil, a pinch of sea salt and pinch of pepper. You can adjust the taste and add more garlic, tarragon to your taste. The Tarragon makes this sandwhich. Refrigerate.
Grill the portobello, skin side down until down while charring the bell pepper. When the portobello is done, turn it over and melt the asagio cheese slice.
Cut the italian flat bread into two slices about the size of the mushroom and spread the aioli generously on the top slice. You can lightly toast the bread if so desired on the grill brushing with a little olive oil. Place the mushroom on the bottom slice, topped with the bell pepperslice, add a leaf of Escarole and I like to slice it in half. You may want to use tooth picks to hold together.
You can pair this with a bold wine to match the meatiness of the portabello. A nice Cabernet or Zin would do the trick!
