Ingredients
- 2 clove garlic (minced)
- 2 portabello mushrooms
- 2 onion rolls split
- 1 bell pepper (red roasted)
- 2 tablespoons lemon juice
- 2 tablespoons mayonnaise
- 2 tablespoons olive oil
- 2 tablespoons rice wine vinegar
- 2 teaspoons balsamic vinegar
- 2 teaspoons oregano (dried)
- 2 teaspoons thyme (fresh chopped)
- 1 pinch kosher salt
- 1 pinch sugar
- 1 pinch black pepper (freshly ground)
- 2 slices monterey jack cheese (thick)
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
