Portabello Mushroom Sandwiches with Arugula and Balsamic Aioli


1/3 cup mayonnaise
2 tablespoons balsamic vinegar
1 teaspoon kosher salt
1/2 minced garlic
3/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons finely minced shallot
1 teaspoon minced garlic
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 large portabello mushrooms, cleaned, stems and black gills removed
Kosher salt
Freshly ground black pepper
6 Kaiser rolls, cut in half
2 ounces arugula, trimmed, rinsed, and dried

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