- 1 Small Baguette or Sub Roll
- 1 Portabella Mushroom Cap
- 2 oz cooked Asparagus (steamed is fine)
- 2 oz Smoked Mozzarella
- 1 oz Basil Mayonnaise (see recipe)
Grill mushroom cap, add cheese and asparagus to melt cheese and warm asparagus. Place on bread with mayonnaise.
- 1 cup Duke’s Mayonnaise
- 1/3 cup basil
- ½ tsp lemon juice
- 1/3 cup olive oil – or veg oil
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.
© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.