Nick Prochilo
Chef Extraordinaire
Grilled Portobello Mushrooms with Rosemary Aioli
Rosemary Aioli
1 Head Garlic, Cut top off
1 Tablespoon Olive Oil
1 Tablespoon Fresh Lemon Juice
1 Tablespoon Minced Fresh Rosemary
1 Tablespoon Dijon mustard
1/2 cup Mayonnaise
Portobello Mushrooms
4 Portobello mushroom
2 Tablespoons Olive Oil
1 Tablespoon balsamic vinegar
1 teaspoon sugar
salt & pepper, to taste
1/2 teaspoon herbs of your choice, stems removed
1.Rosemary Aioli Roast head of garlic drizzled with olive oil, wrapped in foil in a 375* oven for 20 minutes. Let cool & peel. Combine in food processer 1 Tablespoon of roasted garlic, 1 tablespoon of olive oil, lemon juice, rosemary & mustard. After processing mix it into mayonnaise.
2.Portobello Mushroom Marinate the 4 portobellos in 2 TBS Olive oil, balsamic vinegar, sugar, salt, pepper and herbs of choice. Marinate for about 1/2 hour. Grill them when until they are done, about 5 minutes per side, then slice.
3.Take 1 long baguette, split in half, brush with a little oil and herbs and grill lightly.
4.To finish, Spread rosemary aioli on cut sides of bread. Arrange mushrooms on bread and top with greens of your choice. Close both sides together as in making a sandwich and slice into 1 1/2" to 2" slices. Eat and enjoy.
Rosemary Aioli
1 Head Garlic, Cut top off
1 Tablespoon Olive Oil
1 Tablespoon Fresh Lemon Juice
1 Tablespoon Minced Fresh Rosemary
1 Tablespoon Dijon mustard
1/2 cup Mayonnaise
Portobello Mushrooms
4 Portobello mushroom
2 Tablespoons Olive Oil
1 Tablespoon balsamic vinegar
1 teaspoon sugar
salt & pepper, to taste
1/2 teaspoon herbs of your choice, stems removed
1.Rosemary Aioli Roast head of garlic drizzled with olive oil, wrapped in foil in a 375* oven for 20 minutes. Let cool & peel. Combine in food processer 1 Tablespoon of roasted garlic, 1 tablespoon of olive oil, lemon juice, rosemary & mustard. After processing mix it into mayonnaise.
2.Portobello Mushroom Marinate the 4 portobellos in 2 TBS Olive oil, balsamic vinegar, sugar, salt, pepper and herbs of choice. Marinate for about 1/2 hour. Grill them when until they are done, about 5 minutes per side, then slice.
3.Take 1 long baguette, split in half, brush with a little oil and herbs and grill lightly.
4.To finish, Spread rosemary aioli on cut sides of bread. Arrange mushrooms on bread and top with greens of your choice. Close both sides together as in making a sandwich and slice into 1 1/2" to 2" slices. Eat and enjoy.
