Spent time with family at the beach, enjoyed some unbelievably fresh seafood from Joe Patti’s (caught right in the Gulf) and was able to relax a bit and come home feeling refreshed…I love that feeling.
Before we left for our trip, I put together these awesome veggie sandwiches from the grill. I will admit I was the only one enjoying them while the rest of my family ate their hot dogs. This was “mommy food” and that is just fine with mommy…I made enough for lunch for a few days and was extremely happy with that.
Oh oh oh.
How can you not feel good about eating that?
Grilled Portabella and Brie Burgers
Recipe from Aggie’s Kitchen
Makes 2 burgers
2 large Portabella mushroom caps
1-2 zucchini, sliced thinly longways
1-2 summer squash, sliced thinly longways
4-5 tablespoons of balsamic vinegar
2 tablespoons of olive oil
salt and pepper
1-2 roasted red peppers, fresh or jarred, sliced thinly
handful of fresh basil leaves
2 thin slices of Ile de France Brie cheese
2 French hamburger buns
Place mushroom caps and sliced veggies in a large shallow baking dish. Sprinkle with balsamic vinegar, olive oil, salt and pepper and let marinate for 15 minutes. 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. Place sliced buns on grill rack and watch carefully until lightly toasted.
Layer mushroom caps on bottom of your buns, top with slices of zucchini, squash and roasted red peppers. Top with 3-4 basil leaves. Spread brie on top half of warm bun and serve.