Grilled Portabella Burgers

• 13 cup mayonnaise
• 14 cup chopped sun-dried tomato packed in oil
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh oregano, chopped
• 14 cup dry red wine
• 2 tablespoons olive oil
• 1 teaspoon freshly grated lemon peel
• 4 large portabella mushrooms, cleaned and stems removed
• 4 pieces focaccia bread, split
• 12 cup crumbled goat cheese

1. Combine sun-dried tomato mayonnaise ingredients in small bowl.
2. Cover and refrigerate.
3. Stir together marinade ingredients and place in ziploc bag with mushrooms, being careful not to break them.
4. Marinate for 1 hour.
5. Remove mushrooms from marinade, saving marinade.
6. Grill over medium heat, uncovered, basting with marinade, and cooking about 15-20 minutes or until tender in the center.
7. Place focaccia, cut sides down, on grill.
8. Grill until lightly toasted, about 2 minutes.
9. turning once to get good hatch marks.
10. Spread sun-dried tomato mayonnaise on toasted bread.
11. Line bread with 4 arugula leaves, mushroom and 2 tablespoons goat cheese.
12. Serve warm.

mayonnaise, tomato, fresh thyme, fresh oregano, red wine, olive oil, freshly grated lemon peel, portabella mushrooms, bread, goat cheese

Taken from www.food.com/recipe/grilled-portabella-burgers-385207 (may not work)