Layers of summer grilled summer vegetables…
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.
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Terrific summer veggie burger. I make almost as written, I make basil mayo instead of basil + mayo. A little more subtle taste.
Such a FANTASTIC sandwich. I make this one all the time and never get over how good it is.
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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Main Courses
Prep: Cook:
Serves: 4 Level: Easy
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8 Comments
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freckles on 8.9.2009
Made this last night — might have it for lunch again today. Crusty roll, creamy cheese, firm portabella, and just the right amount of tanginess from the marinade. Loved it! My guys had turkey burgers, but liked the brie and vegies on top (it’s a start…)
mimi1214 on 8.4.2009
I made this last night for myself, everyone else had a burger. I LOVED IT!!! I agree with brittney, I could have eaten many many more. I put my brie directly on the portabella while it was still on the grill – it was so melty and yummy. While no one else wanted the mushroom burger, they did add the rosted veggies to their hamburgers. Thanks Aggie – great treat!
brittney on 7.31.2009
I made this last night with my boyfriend and honestly, it was one of the best sandwiches EVER. I could eat this every day and be happy. Thanks for the great recipe!
tigli on 7.31.2009
This looks so delicious. My mouth is watering.. I might have to make these this weekend. You should tag this as vegetarian!
Shea Sylvia on 7.30.2009
This looks amazing!! Will be making it soon for sure!