Mushroom Melt With Provolone Cheese and Garlic Thyme Mayo
Great Tastes 2011/2012
Garlic Thyme Mayo
- 1/4 cup (50 mL) light mayonnaise
- 1 clove garlic, minced
- 1 tbsp (15 mL) lemon juice
- 1/4 tsp (1 mL) dried thyme
- Salt and freshly ground pepper
Mushroom Melt
- 4 portabella mushrooms
- 1/4 cup (50 mL) all purpose flour
- 1 egg, beaten
- 2/3 cup (150 mL) panko bread crumbs
- 1 tbsp (15 mL) canola oil
- 1 tbsp (15 mL) butter
- 4 ciabatta buns, halved
- 1/4 cup (50 mL) roasted red pepper strips
- 4 slices provolone cheese
Garlic Thyme Mayo
In small bowl combine all mayo ingredients. Set aside.
Clean portabellas: Hold each mushroom upright carefully twist out or cut the stem flush with the cap. Reserve the stems for another recipe. Tap the cap lightly. Clean with a soft brush or cloth or rinse quickly under cool running water. Pat dry. Place flour, beaten egg and bread crumbs in three separate shallow bowls. Dip each mushroom in flour, egg then bread crumbs. In large fry pan over medium heat, heat oil and butter. Cook mushrooms about 3-4 minutes per side, or until golden and tender when pierced. Place “Garlic Thyme Mayo” on bottom half of each bun. Top with a portabella mushroom, roasted red pepper strips and cheese. Broil for 1 minute or until cheese is melted. Place top on. Serve immediately.
Courtesy of Manitoba Mushrooms Growers Association.
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