Mushroom & Goat Cheese Sandwiches

• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 12 teaspoon salt
• 14 teaspoon pepper
• 12 teaspoon thyme
• 4 large portabella mushroom caps, each about 4 ounces
• 12 cup red onion, very thinly sliced
• 1 cup arugula leaf
• 4 sourdough sandwich buns, split
• 4 ounces goat cheese

1. Whisk vinegar, oil, salt, pepper and thyme.
2. Using a pastry brush, spread dressing on the mushroom caps.
3. Heat a large nonstick skillet over medium high.
4. Add mushrooms and cook 5 to 6 minutes.
5. Turn mushrooms and add onions; cook 5 to 6 minutes, until mushrooms are tender and the onions softened.
6. Spread bottom half of each roll with 1/4 of the cheese.
7. Add arugula, then a mushroom, onions and other half of roll.

balsamic vinegar, olive oil, salt, pepper, thyme, portabella mushroom caps, red onion, arugula leaf, sandwich buns, goat cheese

Taken from www.food.com/recipe/mushroom-goat-cheese-sandwiches-41435 (may not work)