Portobello Mushroom And Goat Cheese Sandwiches

• 1 cup olive oil
• 2 tablespoons olive oil
• 6 tablespoons aged balsamic vinegar
• 3 garlic cloves, minced
• 2 shallots, minced
• salt & freshly ground black pepper, to taste
• 6 portabella mushrooms, about 1 1/2 lb total, brushed clean and stems removed
• 6 round sourdough rolls, cut in half
• 1 1/2 cups crumbed goat cheese
• 12 sun-dried tomatoes packed in oil, drained and sliced in half
• 24 fresh basil leaves

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 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 weigh with a large fry pan. Grill the mushrooms until tender and seared on both sides, about 4 minutes total.
3. Drizzle about 1 Tb 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.

olive oil, olive oil, aged balsamic vinegar, garlic, shallots, salt, portabella mushrooms, sourdough rolls, crumbed goat cheese, tomatoes, basil

Taken from www.food.com/recipe/portobello-mushroom-and-goat-cheese-sandwiches-471446 (may not work)