Grilled Mushroom Sandwiches

Ingredients:

• 3 tbsp. l. olive oil
• 1.5 tbsp balsamic vinegar
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon dried thyme
• A pinch of coarse salt
• A pinch of freshly ground black pepper
• 6 washed portobello mushrooms
• 6 brioche or gluten-free buns, cut in half
• 6 slices of bull's heart tomatoes
• 6 slices of red onion
• Lettuce leaves, for serving
• Mustard, mayonnaise and ketchup, to taste

Preparation:

1. Pour olive oil and balsamic vinegar into a pitcher. Add dried basil, parsley, thyme, salt, and pepper and stir. Pour the mixture into a zip-lock plastic bag. Add the mushrooms, seal the bag, and stir to coat them.
2. Grill mushrooms immediately or marinate for up to 2 hours.
3. When ready to grill, preheat a grill or grill pan over medium-high heat. Grill the mushrooms until lightly browned and tender, 4–5 minutes per side. Toast the buns, cut-side down, until golden brown, about a couple of minutes more.
4. Serve mushrooms on buns with sliced ​​tomatoes, red onion, lettuce, mustard, mayonnaise and ketchup.