Grilled Portabello Mushroom Sandwich

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Grilled Portabello Mushroom Sandwich

Serves: 2


	Ingredients 2 Tbsp rice wine vinegar 2 Tbsp lemon juice 2 Tbsp olive oil 2 Tbsp garlic, minced 1 clove 2 tsp dried oregano 1/8 tsp kosher salt 1/8 tsp sugar 1/8 tsp black pepper, freshly ground 2 large portabello mushrooms 1 large clove garlic 2 Tbsp mayonnaise 2 tsp fresh thyme, chopped 1 red bell pepper, roasted 2 tsp balsamic vinegar 2 onion rolls, split, and grilled 2 thick slices Monterey jack cheese

Method

Combine marinade (first 8) ingredients. Marinate mushroom in this mixture 1-2 hours.

Mash other garlic clove into fine paste. Stir into mayonnaise and add thyme.

On barbecue grill or under broiler, cook mushrooms 5 minutes on each side, or until soft. Sprinkle red bell pepper with balsamic vinegar and shallots.

Grill or lightly toast onion rolls. Spread mayonnaise on each half of rolls. Place grilled mushrooms on two onion roll halves, cover with roasted bell pepper, cheese, and top half of rolls. Cut in half and serve hot.