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Pesto Rosso Mushroom Melts with Truffle Aioli

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Cook Time

20 minutes

Prep Time

15 minutes

Servings

4

Ingredients

Pesto Rosso:

½ cup marinated sun-dried tomatoes

â…“ cup olive oil

2 tablespoons sliced almonds

2 garlic cloves, peeled

Pinch crushed red pepper flakes

Salt, to taste

6 portobello mushrooms, trimmed and gills removed

4 onion rolls, split

4 slices muenster cheese

2 cups baby arugula

¼ cup fresh basil, chopped

2 teaspoon lemon juice

2 tablespoons olive oil

½ cup TRUFF Classic Truffle Aioli

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Pesto Rosso Mushroom Melts with Truffle Aioli

This is one flavorful sandwich! The sun-dried tomato pesto rosso is delightfully tangy and pairs well with the meaty portobello mushrooms and melty muenster. The arugula is lightly dressed with EVOO and lemon, providing zesty and peppery notes. The star of this show is our Classic Truffle Aioli! This condiment imparts pops of umami-richness accented by hints of garlic. A delicious addition that balances and enhances this beautifully bold sandwich.

Instructions:

  1. Place the sun-dried tomatoes, olive oil, almonds, garlic, and crushed red pepper flakes in the bowl of a food processor. Blend until smooth, transfer to a sealable container, and set aside until ready to use.

  2. Preheat the oven to 400°F and line a large baking sheet with parchment paper. Place the mushrooms on the prepared baking sheet and brush with half of the pesto rosso.

    1. Place the baking sheet in the oven and roast for 15 minutes or until the mushrooms are tender (flipping the mushrooms over halfway through). Remove the mushrooms from the oven and slice into strips.

    2. Place a new sheet of parchment on the baking sheet. Place the bottom buns of the onion rolls on the baking sheet and spread with the remaining pesto rosso.

    3. Divide the roasted mushroom slices between the rolls and top with slices of muenster cheese. Place in the oven and cook for 5 minutes or until the cheese has melted.

    4. Meanwhile, place the arugula, basil, lemon juice, and olive oil in a medium bowl, toss to coat.

    5. To assemble the sandwiches, top the melty cheese and mushrooms with the dressed arugula.

    6. Drizzle the sandwiches with the aioli and cap with the top buns before serving.

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