Portabella brie burgers

Oh Ree/PW/Tasty Kitchen, you've made me a very happy woman.

I've changed the mushroom marinade on the original recipe. You can use the mushroom marinade to make a tasty addition to your next raclette party. Oh wait, that's just in my family? Back to the recipe then.

2 mushroom caps, cleaned and scraped of gills (I find they turn things really black when combined with other foods)
marinade-
splash of red wine
kosher salt and pepper to taste
oregano and basil, fresh if you have it
3-4 Tbs balsamic vinegar
1 Tbs olive oil
1 tsp fresh garlic

1 thinly sliced yellow squash
1 thinly sliced zucchini
fresh roasted red bell pepper strips (from a jar or 1/2 fresh roasted)
2-3 ounces brie
fresh basil leaves (or basil infused mayo-the mayo acts as a barrier so the top of the bun doesn't get soggy)
toasted rolls

Marinade the mushroom caps at least 15 mins, up to 3 hours.
Grill on medium to high heat until done maybe 10 mins (really an estimate).
Meanwhile grill or pan fry squash coated with a little olive oil (1 Tbs), kosher salt and pepper.
Assemble burgers-mushroom cap, brie cheese, squash, red pepper and basil mayo.