Portobello Burger Stack

• 12 large portobello mushroom caps, stemmed and cleaned
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 2 teaspoons minced garlic
• 1 tablespoon fresh basil
• 2 large slice feta cheese
• 1 cup grated provolone cheese
• 2 slices cambozola cheese
• 6 whole grain buns
• 12 cup olive tapenade
• roasted peppers, jarred, drained
• arugula mixed sprouts (or greens of your choice)
• tomatoes, slices
• red onion, slices

1. Trim the stems and clean mushrooms.
2. Note, it's not necessary to remove the gills, as this is a dark marinade.
3. Place the mushrooms, gill side up on a clean baking tray.
4. Mix oil garlic, balsamic vinegar, and basil together in a bowl.
5. Pour this mixture over the caps and leave for 15-20 minutes to allow the flavours to infuse in the meat of the mushrooms.
6. Preheat grill to 350F - 400F, medium high heat.
7. Oil the grill well to prevent sticking.
8. Place the mushroom caps, gill side up, on the barbecue.
9. Cool for 3-4 minutes or until nice char marks are achieved, Flip and cook for 2 more minutes.
10. Place the buns on the warming rack to heat through.
11. Top two caps with the feta, top the next two caps with the Cambozola cheese and finish with remaining grated provolone.
12. Close the lid and cook until cheese has melted.
13. Remove the mushrooms and buns from grill.
14. Spread olive tapenade on the toasted buns, top with two cheesy mushroom caps, roasted peppers, sprouts, tomato, and red onion,.
15. Serve and enjoy!

portobello mushroom caps, balsamic vinegar, olive oil, garlic, fresh basil, feta cheese, provolone cheese, cambozola cheese, buns, olive tapenade, peppers, arugula, tomatoes, red onion

Taken from www.food.com/recipe/portobello-burger-stack-383539 (may not work)