Portobello Mushroom Sandwiches With Cranberry Dijon Mustard

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 medium shallot, minced
• 1/4 cup dijon mustard
• 1/4 cup whole berry cranberry sauce
• 2 tablespoons balsamic vinegar
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar
• 2 teaspoons dried marjoram or 2 teaspoons dried basil
• 1 garlic clove, crushed
• sugar, a pinch
• 4 large portabella mushrooms, stems and gills removed
• 4 fresh round sandwich buns
• sea salt
• fresh ground black pepper

Recipe

• 1 mustard---heat the oil in a small skillet; saute the shallot until soft, about 3 minutes.
• 2 combine the mustard, cranberry sauce, cooked shallots, and vinegar in a food processor; pulse until pureed.
• 3 use immediately or store in the refrigerator for up to 1 week.
• 4 to marinate the mushrooms, whisk together the oil, vinegar, marjoram, garlic, and sugar in a bowl; set the clean mushrooms, stem side down, in a glass baking dish; pour the marinade over the mushrooms; cover with plastic wrap and refrigerate for 15 minutes.
• 5 preheat the broiler or prepare a hot fire in a charcoal or gas grill.
• 6 arrange the drained mushrooms on the broiler pan and broil 6 inches from the heat, or place on the grill.
• 7 cook for 3-5 minutes on each side, depending on the size of the mushrooms; set aside to cool slightly.
• 8 lightly toast the cut sides of the split rolls.
• 9 place each on an individual serving plate and spread with cranberry mustard.
• 10 place a grilled mushroom on each roll bottom; sprinkle with salt and a few grinds of black pepper.
• 11 top with the other half of the roll and serve immediately.