Grilled Portobello with Basil Mustard Sauce
6-8 cloves garlic, minced
1 cup olive oil
1 cup vegan mayonnaise
1/2 cup fresh basil, chopped
1 lemon, juiced
1 tablespoon Dijon mustard
salt and pepper, to taste
4 portobello mushroom caps
4 whole wheat vegan buns
fresh basil, to garnish, optional
1. Steep minced garlic in oil for at least 1 hour and up to 6 hours or so. Meanwhile, mix the mayonaise, basil, lemon, mustard, and salt and cayenne pepper in a small bowl. Cover and chill.
2. Fire up the grill. Brush portobello caps and whole wheat buns with garlic oil. Brill portobello caps, about 4 minutes on each side.
3. Grill buns until toasted. Serve mushrooms on buns with the basil mustard sauce; put fresh basil leaves on the sandwich, if desired.
Very good, very popular!