Eat Live Run Presents Roasted Mushroom Sandwiches with Arugula and Garlic Aioli
Hi guys! Jenna here from Eat, Live, Run. My recipe for Roasted Mushroom Sandwiches with Garlic Aioli and Arugula is the perfect light dinner for family or even when entertaining friends.
I’ve always loved the “beefiness” of portabella mushrooms because they are filling on their own and both my vegetarian friends and my meat eating friends love them! When you roast them in the oven, the mushroom softens and takes on all the flavor of garlic and butter for a melt in your mouth delicious treat that’s healthy! In my opinion, vegetables never tasted so good!
As for the garlic aioli, prepare it early and then be ready to wow your guests with traditional French flavor. The recipe makes enough to have some leftover and it’s a perfect complement on any sandwich. Enjoy!
Roasted Mushroom Sandwiches with Arugula and Garlic Aioli Serves 4
Make the garlic aioli first and place in the fridge several hours before you plan to eat so that the flavors can meld and intensify
- 4 large portabella mushrooms, cleaned and stem removed
- 4 Chicago hard rolls or mini baguettes
- 1 bunch arugula
- 4 teaspoons softened butter, divided
- 4 cloves garlic
- 1 egg yolk
- pinch of sea salt
- 1 cup olive oil
- Sliced avocado (pictured, optional)
- To make the aioli: peel and mince three cloves garlic. Add a pinch of salt and smash down with the flat side of a knife to make a smooth garlic paste.
- Place the garlic paste in the bowl of a food processor and add the egg yolk. Turn the motor on and while it is running, slowly drizzle in the olive oil, drop by drop. This process should take almost 10 minutes.
- As the oil combines with the egg yolk, the mixture will become thick and pale. When all the oil has been combined, stop processing and store the aioli in the fridge until ready to use.
- To make the sandwiches: Preheat the oven to 400.
- Mince the garlic clove and set aside. Rub softened butter over each of the portabella caps and then sprinkle a pinch of salt and the minced garlic on the dark, ruffled underside of the mushroom.
- Place caps in a greased baking dish and bake for 20 minutes, flipping each after 10 minutes. They should be dark, shriveled and juicy when done.
- To assemble the sandwiches, slice each hard roll in half and smear with garlic aioli. Place a portabella on one half as well as some arugula and avocado slices (if you chose to include) and then finish with the other half of the roll. Serve warm.
