OH BABY, these were good!! Hubby and I both LOVED these. (I made grilled chicken sandwiches for the kids - they would not have touched these with a 10 foot pole.)
4 Portobello mushroom caps
1/4 cup balsamic vinegar
2 TBL olive oil
1 tsp dried basil (I used fresh, about 8 medium size leaves)
1 tsp dried oregano (if you have fresh, throw it in instead of the dried!)
2 minced garlic cloves
Salt and pepper to taste
4 (1 oz ) slices provolone
8 slices whole wheat bread, toasted
Lettuce (your favorite kind)
4 big juicy slices of tomatoes
Place mushroom caps, smooth side up in a shallow dish. In a small bowl whisk together vinegar, oil, basil, oregano, garlic, salt and pepper. Pour over mushrooms, let stand at room temperature for about 15 minutes, turning a couple of times.
Preheat grill to medium high heat.
Grill mushroom caps for about 7 or 8 minutes, on each side (or until tender), brushing any remaining marinade on the caps during grilling. Top with cheese the last 2 minutes of cooking time.
Toast bread, make 4 yummy sandwiches!! (I didn’t use mayo or any dressing on the sandwich & I thought it was perfect without it, but if you can’t make a sandwich without a dressing of some sort, go for it!)
I served this sandwich with a tomato/basil salad and garlic baked potatoes.