*  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)
                         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      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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 NOTES: Source: The San Antonio Herb Society Cookbook (printed locally and
 available after Oct.1) by member Bill McGinnis. It’s adapted from a recipe by
 Chef Bruce Silverblatt.