Portobello Mushroom Sandwiches With Cranberry Dijon Mustard

• Cranberry Dijon Mustard
• 1 tablespoon olive oil
• 1 medium shallot, minced
• 1/4 cup Dijon mustard
• 1/4 cup whole berry cranberry sauce
• 2 tablespoons balsamic vinegar
• Sandwich
• 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

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.

olive oil, shallot, mustard, cranberry sauce, balsamic vinegar, sandwich, olive oil, balsamic vinegar, marjoram, garlic, sugar, portabella mushrooms, fresh round sandwich buns, salt, fresh ground black pepper

Taken from www.food.com/recipe/portobello-mushroom-sandwiches-with-cranberry-dijon-mustard-416775 (may not work)