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.
All recipes are property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.