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Portobello Mushroom and Goat Cheese Sand




Source of Recipe


Williams Sonoma






Recipe Introduction


The meaty texture of portobello mushrooms combined with creamy goat cheese, sun-dried tomatoes and fresh basil makes a substantial sandwich. Marinating the mushrooms before grilling prevents them from drying out. The sandwiches can be served warm or chilled.






List of Ingredients



• 1 cup plus 2 Tbs. olive oil
  
• 6 Tbs. aged balsamic vinegar
  
• 3 garlic cloves, minced
  
• 2 shallots, minced
  
• Salt and freshly ground pepper, to taste
  
• 6 portobello mushrooms, about 1 1/2 lb. total, brushed clean and stems removed
  
• 6 round sourdough rolls, cut in half
  
• 1 1/2 cups crumbled goat cheese (chèvre)
  
• 12 oil-packed sun-dried tomatoes, drained and sliced in half
  
• 24 fresh basil leaves
  






Instructions



1. 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 of the marinade over the mushrooms and reserve the remainder. Cover and marinate at room temperature for 1 hour, turning after 30 minutes.
   
2. 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 weight with a large fry pan. Grill the mushrooms until tender and seared on both sides, about 4 minutes total.
   
3. Drizzle about 1 Tbs. 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. Serves 6.