mmm, nothing like a thick juicy burger!

But it's not really a "burger"...

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)

This will marinate 4 large portabella caps (the ones that are about as large as your hand). To prepare the mushroom caps, cut off the stems (I actually like to cut a hole in the center of the mushrooms and remove the entire stem; it tends to get a little chewy). Wipe with a damp paper towel. Marinate in a resealable plastic bag for a couple of hours at room temperature, then grill over direct heat.

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.