PORTBELLO MUSHROOM AND GOAT CHEESE SANDWICHES

PORTBELLO MUSHROOM AND GOAT CHEESE SANDWICHES image

Yield 6 servings

Number Of Ingredients 10

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1 cup plus 2 Tbsp. olive oil
6 Tbsp. balsamic vinegar
3 garlic cloves, minced
2 shallots, minced
salt and ground pepper
6 portobello mushrooms, about 1 1/2 lbs. (brushed clean and stems removed)
6 round sourdough rolls
1 1/2 cups (7 1/2 oz.) crumbled goat cheese
12 oil-packed sun-dried tomatoes, drained and sliced in half
24 fresh basil leaves

Steps:

In a small bowl, whisk together the oil, vinegar, garlic, shallots, and salt and pepper to taste. Arrange the mushroom caps in a single layer in a shallow, nonaluminum dish. Pour half of the marinade over the mushrooms and reserve the remainder. Cover and marinate at room temperature for 1 hour, turning after 30 minutes. Grill the mushrooms until tender and seared on each side, about 4 minutes total. Drizzle about 1 Tbsp. of the reserved marinade on each roll. Place a mushroom on the bottom half, and cover the mushroom with goat cheese, sun-dried tomatoes, and basil leaves. Chill until ready to serve