Grilled Portabella and Brie Burgers

• 2 whole Portabella Mushroom Caps
• 2 whole Zucchinis, Sliced Thin Longways
• 2 whole Yellow Squash, Sliced Longways
• 1 whole Roasted Red Pepper, Thinly Sliced
• 5 Tablespoons Balsamic Vinegar
• 2 Tablespoons Olive Oil
• 18 teaspoons Salt
• 18 teaspoons Fresh Ground Pepper
• 2 ounces, weight Thinly Sliced Brie Cheese
• 2 whole French Hamburger Rolls

1. Place mushroom caps and sliced veggies in a large shallow baking dish.
2. Sprinkle with balsamic vinegar, olive oil, salt and pepper and let marinate for 15 minutes.
3. Place veggies over medium heat on grill and cook approximately 5 minutes on each side or until you veggies start to soften and you see grill marks.
4. Place sliced buns on grill rack and watch carefully until lightly toasted.
5. Layer mushroom caps on bottom of your buns, top with slices of zucchini, squash and roasted red peppers.
6. Top with 3-4 basil leaves.
7. Spread brie on top half of warm bun and serve.

portabella mushroom, longways, longways, red pepper, balsamic vinegar, olive oil, salt, ground pepper, weight, hamburger

Taken from tastykitchen.com/recipes/main-courses/grilled-portabella-and-brie-burgers/ (may not work)