Grilled Portobello Stack Recipe
grilled portobello, roasted red pepper, provolone and fresh spinach. Side of sun-dried tomato and garlic aioli
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Ingredients
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Grilled Portobello Stack
Sun-Dried Tomato and Garlic Aioli
Method
Grilled Portobello Stack
- 1
Prepare the Portobello Mushrooms
Clean the Portobello mushrooms with a damp cloth to remove any dirt. Remove the stems and gills using a spoon.
- 2
- 3
- 4
Assemble the Stack
Once the mushrooms are grilled, place a mushroom cap on a plate. Layer with roasted red peppers, a slice of provolone cheese, and a handful of fresh spinach. Top with another mushroom cap. Repeat for the remaining mushrooms.
Sun-Dried Tomato and Garlic Aioli
- 5
Prepare the Aioli
In a food processor, combine mayonnaise, sun-dried tomatoes, garlic cloves, lemon juice, salt, and black pepper.
- 6
Blend Until Smooth
Process the mixture until smooth and creamy. Taste and adjust seasoning if necessary.
- 7
Serve
Transfer the aioli to a serving bowl and serve alongside the Grilled Portobello Stack.
