Easy Portobello Mushroom Burgers

Recipes like this one I altered from a Martha Stewart cook book make meatless days effortless and easy (and tasty).  When I make these, people often don't miss the beef at all. I serve with sweet potato fries.  I think the key to a good veggie burger of any kind is marinade.

Ingredients
1/2 c. Balsamic vinegar salad dressing (or make your own 1/4c. balsamic, 1/4c. olive oil)
3 cloves garlic, minced
1 Tbs Italian seasoning
1 red bell pepper, sliced, ribs and stems removed
4 portobello caps, stems removed
4 ounces goat cheese, cut in equal parts (you can also use provolone or brie if not a fan of goat cheese)
4 toasted hamburger buns
lettuce
mayo

Instructions

1. Marinate the mushrooms and bell pepper in the balsamic dressing, garlic and Italian seasoning for at least 30 minutes, or overnight in the refrigerator. I usually add all to a zip lock bag and toss to coat. You can also place the ingredients in a shallow dish.  
2. Remove from marinade.  Lightly coat a skillet or grill pan with olive oil, heat to just before the smoke point (drops of water will sizzle when added).  Arrange the mushrooms and red peppers and cover, cooking approximately 4 minutes per side until tender. I like to leave the skin on the red peppers, but you can wait for them to cool and lightly rub to remove skin if you prefer.
3. Toast buns and coat with desired amount of mayo.  Sometimes I'll make an herb and lemon mayo.  It compliments the flavors well.
4. To assemble burgers place mushroom cap-side up on a bun, then add cheese.  Place red peppers then lettuce on top.  Sometimes I  use 2 mushrooms per burger if I'm extra hungry.  I sandwich the cheese between the caps, then place red pepper and lettuce on top.