Portabello mushroom sandwich

Yield: 2 Servings MMM

Ingredients:

2 tb Rice wine vinegar
2 tb Lemon juice
2 tb Olive oil
1 Clove garlic minced
2 ts Oregano rubbed
1 pn Salt
1 pn Sugar
1 pn Black pepper MMMMM---------------------------RECIPE--------------------------------
1 cl Garlic
2 tb Mayonnaise
2 ts Fresh thyme chopped or more
2 lg Portabellow mushrooms
1 Red bell pepper roasted -peeled seeded
2 ts Balsamic vinegar
2 ts Shallots minced
2 Soft onion rolls split & grilled
2 Slices Monterey Jack Cheese

Instructions:

Combine marinade ingredients. Marinate mushroom in this mixture 1 to 2 hours. Mash other garlic clove into fine paste. Stir into mayonnaise and add thyme. On grill or under broiler (or hot griddle) cook mushrooms 4 minutes on each side or until soft. Sprinkle red bell pepper with balsamic vinegar and shallots. Grill or lightly toast onion rolls. Spread mayo 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. Makes two sandwiches. Recipe by: Fran/Barbara from FoodLore - Posted on Eat-L *Tried and highly recommended by Terry Pogue Eat-L From the recipe files of suzy@gannett.infi.net