Yield: 24 servings
FOR THE PORTOBELLO BALSAMIC MARINADE:
2 cups olive oil
2 Tbsps. fresh rosemary
2 tsps. kosher salt
1 tsp. black pepper
2 ozs. Worcestershire sauce
1 cup balsamic vinegar
4 1 /2 lbs. portobello mushrooms
FOR THE ROASTED RED PEPPER AIOLI:
2 tsps. fresh, peeled garlic as needed olive oil and kosher salt to coat garlic
2 ozs. roasted red peppers
1 1 /2 lbs. mayonnaise
1 /4 tsp. salt
1 /8 tsp. black pepper
FOR THE SANDWICHES:
24 each rosemary focaccia rolls
1 lb., 6 oz. mozzarella cheese, shredded
3 lbs. caramelized onions
6 oz. arugula
8 Tbsps. fresh basil, chiffonade
- FOR THE MUSHROOM MARINADE:Combine olive oil, rosemary, kosher salt, black pepper, Worcestershire sauce and balsamic vinegar; mix well. Hold for at least 1 hour before use so flavors can incorporate. Rinse mushroom caps. Spray both sides with vegetable oil spray. Grill until browned and tender, turning as necessary. Place hot mushrooms into marinade for 20 minutes. Remove from marinade and hold at 140ºF or above for service, or cool quickly to 40 ºF or below. Use within 48 hours. For service, slice mushroom caps into 1 /2-in. slices.
- FOR THE ROASTED RED PEPPER AIOLI: Toss peeled garlic with olive oil and kosher salt and roast in a 300ºF oven for 40 to 45 minutes; cool quickly and mince. Combine garlic with roasted red peppers, mayonnaise, salt and pepper; puree. Hold in refrigerator at 40ºF or below for use.
- PER ORDER: Slice focaccia rolls and place 3 oz. portion of hot, sliced portobello mushrooms on heel of roll. Top with 1 oz. cheese, 1 oz. caramelized onions, 1 /4 oz. arugula and 1 tsp. basil. Spread 2 Tbsps. red pepper aioli on the top of the roll and close sandwich. Serve immediately.
Recipe and photo from Sodexho Corporate Services and Eastern Mushroom Marketing Cooperative.