*  Exported from  MasterCook  *
 
                    Grilled Portabello Mushroom Sandwich
 
 Recipe By     : The San Antonio Herb Society Cookbook
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                          -- (Bill McGinnis,
                         adapted from Monterey Mushrooms by Chef
                         Bruce Silverblatt)
           ************  Marinade: -- ********************
    2      tablespoons   rice wine vinegar
    2      tablespoons   lemon juice
    2      tablespoons   olive oil
    1      clove         garlic -- minced
    2      teaspoons     dried oregano
    1      Pinch         kosher salt
    1      Pinch         sugar
    1      Pinch         black pepper -- freshly ground
           ***********   RECIPE         *******************
    2      large         portabello mushrooms
    1      large clove   garlic
    2      tablespoons   mayonnaise
    2      teaspoons     fresh thyme -- chopped
    1                    red bell pepper -- roasted
    2      teaspoons     balsamic vinegar
    2                    onion rolls -- split & grilled
    2      thick slices  Monterey jack cheese
 
 Combine marinade 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 se
 rve hot. 
 
 Makes 2 sandwiches
 
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