Portobello Steak Sandwiches

• 5 tablespoons balsamic vinegar
• 6 large cloves of garlic, minced
• 2 tablespoons chopped fresh thyme
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon liquid smoke flavoring
• 1-1/2 pounds portobello mushrooms, stems and black gills discarded
• 3 ounces Stilton or Gorgonzola, room temperature
• 2 tablespoons unsalted butter, room temperature
• 1 medium red onion, thinly sliced
• Boxton lettuce
• 8 thick slices hearty Italian hearth bread, lightly toasted

1. In a bowl, whisk together balsamic vinegar, garlic, thyme, olive oil and liquid smoke. Pour half into a large zip-lock bag and the rest into another zip-lock bag. Divide mushroom caps and arrange half in one bag and half in the second bag. Arrange mushrooms in one layer in each bag so that all will be covered in the marinade. Set bags aside at room temperature for 1 to 2 hours, turning the bags over several times.
2. In a small bowl, combine the cheese and butter. Mix well and set aside at room temperature until needed.
3. Heat a two-burner ridged grill until very hot, add mushrooms and onions, and cook 2 to 3 minutes on each side. Transfer the mushrooms to a cutting board and slice them thinly.
4. Lightly toast the bread under the broiler on both sides. Spread 4 of the toast slices with the cheese-butter mixture, top with slices of mushrooms and onions, and add lettuce.
5. Spread remaining toasted bread with the cheese-butter mixture and place, buttered side down, on the lettuce. Press down lightly to compact the sandwiches and the cut them in half diagonally.
6. Drain off the marinade and

balsamic vinegar, garlic, thyme, extra virgin olive oil, liquid smoke flavoring, portobello mushrooms, gorgonzola, unsalted butter, red onion, boxton lettuce, italian hearth bread

Taken from www.epicurious.com/recipes/member/views/portobello-steak-sandwiches-1202293 (may not work)