1

Arrange mushrooms in a single layer in a 13x9-inch pyrex dish. In a small bowl, whisk olive oil, vinegars, garlic, shallots, salt and pepper in a bowl. Drizzle ½ of the olive oil mixture over the mushrooms, turning to coat. Marinate at room temperature for about an hour, turning once or twice; drain.

2

Preheat grill to high and coat the grill rack lightly with vegetable oil. Arrange mushrooms on the prepared grill rack and weigh down with a heavy skillet. Grill for 4 minutes, or until seared on both sides, turning once.

3

Drizzle 1 Tablespoon of the remaining olive oil mixture over the cut side of each bun. Arrange 1 mushroom on the bottom half of each bun. Layer top halves evenly with the goat cheese, sun-dried tomatoes and basil, and place on the bottom halves to form sandwiches. Secure with wooden picks, cut into halves and wrap with foil. Chill until serving time, or serve warm.