6-8 ounces of portobello mushroom caps, sliced
1/4 cup balsamic vinegar
2 tbsp olive oil
1 tsp dried basil
1 tsp dried oregano
1 tbsp minced garlic
salt and pepper to taste
Put the portobello mushroom caps into a zippered storage bag. Combine the rest of the marinade ingredients and pour over the mushrooms and seal the bag. Let the mushrooms marinate for at least 20 minutes.
While the mushrooms are marinating, fry up enough red onion in olive oil for 2 to 4 sandwiches and make the aoili mayo. My super quick, easy version iof aoili mayo is as follows:
Combine approximately 1/4 cup of mayonnaise, add a couple of squeezes of lemon and 1 clove of garlic, minced. Set aside.
Grill the mushrooms if possible but you can also broil them in the oven in a pinch. Grilling tastes much better!
Now to assemble the sandwiches. This recipe will make 4 smaller burgers or two enormous ones. I use ciabatta rolls and divide the grilled mushrooms between them as a first layer. On top of the mushrooms I put roasted red peppers, and grilled onions, followed by goat cheese (I've also done it with provolone but goat cheese was ah.maz.ing). Finally spread a thick layer of aoili mayo on the top bun.Wrap in foil and heat sandwiches in a 350 degree oven for 10 to 15 minutes. Serve a little extra aoili mayo to dip your sandwich in. Enjoy!