Grilled Portobello Mushroom with Pesto Aioli

Grilled Portobello Mushroom with Pesto Aioli
  • Prep Time: 5
  • Total Time: 15
  • Servings: 1

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About this Recipe

Coated with creamy reduced fat mayonnaise, topped with Alfalfa sprouts on a bed of shredded purple cabbage, this light and refreshing vegetarian sandwich a great lunch option.


1 tsp (5 mL) Prepared pesto
2 tsp (10 mL) Reduced fat mayonnaise
.25 tsp (1.25 mL) Dijon mustard
2 Slices Dempster’s® Healthy Way® Say No to Fat & Sugar!
1 Medium Portobello mushroom, cut into thick slices
1 tsp (5 mL) Olive oil
.33 cup (80 mL) Shredded purple cabbage
1 tbsp (15 mL) Packed alfalfa sprouts


PREHEAT grill to medium heat.

MIX together pesto, mayonnaise and mustard, set aside.

TOSS mushroom slices with oil. Place on grill and cook for 5 minutes per side.

SPREAD pesto aioli over one slice of bread.

TOP with cabbage, mushroom, alfalfa sprouts, and remaining bread slice to form sandwich.


Tips / Conseils For added protein, add a few slices of Natural Selections™ Oven-Roasted Chicken Breast.

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