Ingredients
-
1 cup olive oil
-
2 tablespoons olive oil
-
6 tablespoons aged balsamic vinegar
-
3 garlic cloves, minced
-
2 shallots, minced
-
salt & freshly ground black pepper, to taste
-
6 portabella mushrooms, about 1 1/2 lb total, brushed clean and stems removed
-
6 round sourdough rolls, cut in half
-
1 1/2 cups crumbed goat cheese
-
24 fresh basil leaves
-
12 sun-dried tomatoes packed in oil, drained and sliced in half
Instructions
- In a small bowl, whisk together the oil, vinegar, garlic, shallots, salt and pepper. Arrange the mushroom caps in a single layer in a shallow, nonreactive dish. Pour half the marinade over the mushrooms and reserve the remainder. Cover and marinate at room temperature for 1 hour, turning after 30 minutes.
- Prepare a fire in a grill. Lightly oil the grill rack. When the coals are hot, remove the mushrooms from the marinade, place on the grill rack and weigh with a large fry pan. Grill the mushrooms until tender and seared on both sides, about 4 minutes total.
- Drizzle about 1 Tb of the reserved marinade on each roll half. Place a mushroom on the bottom half of each roll. Sprinkle the top half with goat cheese, then cover with sun-dried tomatoes and basil leaves. Place the halves together. Secure each sandwich with toothpicks, cut in half, and wrap in aluminum foil. Keep chilled until ready to serve.