1 cup plus 2 Tbs. olive oil
6 Tbs. 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 (ch?vre)
12 oil-packed sun-dried tomatoes, drained and
sliced in half
24 fresh basil leaves
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.
Prepare the grill. Lightly oil the grill rack. When the grilll is hot, remove the mushrooms from the marinade rub oil on each one, 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.
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 and the other half of bread. Serves 6.