The delicous sandwiches above are made with huge portabella mushroom caps - what I like to call "veggie steak." These large, meaty mushroom caps were marinated for a couple of hours in a simple oil and vinegar marinade, then grilled to perfection over direct heat.
For the marinade, whisk together:
- 1/2 cup + 2 tablespoons balsamic vinegar
- 1-1/2 cups extra-virgin olive oil
- 1/2 teaspoon freshly ground black papper
- 1/2 teaspoon salt
- 2 cloves garlic, minced
- 2 teaspoons dried rosemary (or 1 fresh rosemary spring)
- 1-1/2 teaspoons dried basil (or 3 teaspoons fresh minced basil)
We have some terrific real hardwood charcoal that cooks very evenly and is perfect for these mushrooms. Grill "gill" side down for 3 minutes, then turn over and grill for about another 6 or 7 minutes on the caps tops. Serve on a great artisan roll and top with cheese of your choice; I like "white" cheeses like Swiss, Provolone, or Monterey Jack. Garnish with lettuce, spinach, tomato, onion, sprouts, or avocado, or all of the above!
Serves 4; marinade can easily be cut in half or doubled.