Thick Portobello “steaks” are grilled until tender and topped with buttery Havarti cheese and Lime Aioli in this decadent, vegetarian-friendly recipe. See why meat-eaters also rejoice when this simply superb sandwich hits the table.
Portobello Ciabatta Melts
Ingredients
- 4 large Portobello mushrooms, stems removed
- 2 tbsp. extra virgin olive oil
- 2 tsp. Steak & Chop Seasoning
- 4 slices Havarti cheese
- 4 ciabatta rolls
- 1 cup arugula, loosely packed
- 1 small ripe tomato, sliced
- 1 small red onion, sliced
- ¼ cup low-fat mayonnaise
- ½ lime, juiced using the Zest ’N Press™ Gadget
Lime Aioli
Instructions
- Preheat grill to medium high.
- Coat mushrooms with olive oil and rub with seasoning blend.
- Grill until cooked through and softened, about 15–18 minutes. During the last few minutes of grilling, top with cheese and allow to melt.
- Create Lime Aioli in a small bowl by stirring mayonnaise and lime juice together until well combined.
- Spread Lime Aioli on both sides of ciabatta and place a mushroom on each roll.
- Top with arugula, tomato and red onion. Serve hot.
