Grilled Balsamic Portobella Sandwich

• Large portobello mushroom cap
• Deli roll or good hamburger bun
• 1/2 Roasted Red pepper, stored in oil
• Marinade:
• 1 T Olive oil
• 1 T Balsamic vinegar, plus a very small amount for mayo
• Chipotle Mayonnaise:
• Salt & freshly ground pepper
• 1 T Mayonnaise
• 1/8 t Ground Chipotle powder (or to taste)

1. Clean mushroom cap and remove remaining stem.
2. Combine oil, vinegar and salt & pepper to taste and beat slightly. Pour over mushroom cap. Allow mushroom to marinate at least 1/2 hour.
3. In a small dish, mix maynonnaise, chipotle powder and a small amount, maybe 1/8 t of Balsamic vinegar. Refrigerate.
4. Prepare an indoor grill to about 300F and grill until tender, about 10 minutes with a dual-cooking surface countertop grill.
5. Toast roll/bun and spread both sides with the Chipotle-Balsamic mayo. Add mushroom and top with the roasted red pepper (do not rinse--the oils add wonderful extra flavor).

portobello mushroom, roll, red pepper, marinade, t, t, mayonnaise, salt, t

Taken from www.epicurious.com/recipes/member/views/grilled-balsamic-portobella-sandwich-1202433 (may not work)