Stuffed Portobello Panini

• 1 small lemon
• 4 tsp. extra-virgin olive oil
• 1 1/2 tsp. reduced-sodium soy sauce
• 1 clove garlic
• 1 tbsp. chopped fresh thyme
• 1/2 tsp. Freshly ground black pepper
• 4 portobello mushroom caps
• 2 large plum tomatoes
• 1/2 c. canned chickpeas
• 1 tbsp. sherry vinegar
• 2 tbsp. diced red onion
• 2 oz. farmer's cheese
• 1/4 tsp. kosher salt
• 1/4 tsp. Freshly ground pepper
• 4 slice Crusty bread
• 1 c. baby arugula leaves

1. In a small bowl, combine lemon zest and juice, 2 teaspoons of the oil, the soy sauce, garlic, 2 teaspoons of the thyme, and the pepper; brush over mushroom caps.
2. Marinate at room temperature while preparing an outdoor grill with a medium-hot fire (or preheating a stove-top grill pan).
3. In a small bowl, combine tomatoes, chickpeas, vinegar, red onion, cheese, salt, pepper, remaining 2 teaspoons of the oil, and remaining thyme.
4. Grill bread slices 2 minutes per side, until lightly toasted.
5. Place on 4 plates.
6. Grill mushrooms, gill sides down, 4 minutes.
7. Turn caps over and fill with tomato mixture.
8. Cover grill; continue to grill 3 to 5 minutes (if making on grill pan, invert a large bowl over mushrooms), until mushrooms are just tender but still hold their shape.
9. Place a mushroom over each bread slice.
10. Top with arugula leaves.

lemon, extravirgin olive oil, soy sauce, clove garlic, thyme, freshly ground black pepper, portobello mushroom caps, tomatoes, chickpeas, sherry vinegar, red onion, s cheese, kosher salt, freshly ground pepper, crusty, baby arugula

Taken from www.delish.com/recipefinder/stuffed-portobello-panini-4306 (may not work)