There’s not a better way to end a day in your green yard than with a good old-fashioned barbeque.  This one is less old fashioned and more fresh.  Sara likes to grill the unexpected, like fresh fruit, cheese and Portobello burgers, without a bun or a burger.

Ingredients:
1 round Brie wheel
Assorted lemons and oranges, halved
Bunches of hearty red and purple grapes
4 Portobello caps
Swiss cheese
Sliced organic tomatoes
Olive oil
Balsamic vinegar
Salt and Pepper

Salad of baby organic field greens

Instructions:

Mix together a few tablespoons of olive oil and balsamic vinegar, plus a few good cranks of salt and pepper. 

Wash and dry the Portobello caps.  Flatten the top edge of 2 with a knife so it can sit flat on a plate.

Place mushrooms in marinade and allow to sit.

Placed halved citrus on the grill.  Grill for 4 minutes.

Place Brie wheel on grill.  Grill for 6 minutes

Place grape bunches on the grill.  Grill for 2 minutes.

Place Brie and grapes on a side plate to serve as an appetizer.  Keep your guests happy munching while you finish up the mushroom caps.

Place mushroom caps on the grill, stem side down.  Grill for 2 minutes.  Flip and grill for another 2 minutes.

Place 1 slice of cheese on the two caps with the flattened tops.

Place other caps on top to form a sandwich. 

Close grill lid and allow cheese to melt for 1-2 minutes.

Remove your citrus halves and squeeze over lettuce bowl.  Season with salt and pepper.

Place your “burgers” on plates, then stuff with baby greens and sliced tomatoes.

Serve with a side of baby field greens salad.