Ingredients
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)
Preparation
Clean mushroom cap and remove remaining stem.
Combine oil, vinegar and salt & pepper to taste and beat slightly. Pour over mushroom cap. Allow mushroom to marinate at least 1/2 hour.
In a small dish, mix maynonnaise, chipotle powder and a small amount, maybe 1/8 t of Balsamic vinegar. Refrigerate.
Prepare an indoor grill to about 300F and grill until tender, about 10 minutes with a dual-cooking surface countertop grill.
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).
