Grilled Portabello Mushroom Sandwich

• 2 tablespoons rice vinegar
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 clove garlic minced
• 2 teaspoons oregano dried
• 1 pinch kosher salt
• 1 pinch sugar
• 1 pinch black pepper
• 2 large mushrooms, portabello
• 1 clove garlic
• 2 tablespoons mayonnaise
• 2 teaspoons thyme fresh, chopped
• 1 each sweet red bell peppers roasted
• 2 teaspoons balsamic vinegar
• 2 slices monterey jack cheese

1. Combine marinade ingredients.
2. Marinate mushroom in this mixture 1 to 2 hours.
3. Mash other garlic clove into fine paste.
4. Stir into mayonnaise and add thyme.
5. On barbecue grill or under broiler, cook mushrooms 5 minutes on each side, or until soft.
6. Sprinkle red bell pepper with balsamic vinegar and shallots.
7. Grill or lightly toast onion rolls.
8. Spread mayonnaise on each half of rolls.
9. Place grilled mushrooms on two onion roll halves, cover with roasted bell pepper, cheese and top half of rolls.
10. Cut in half and serve hot.

rice vinegar, lemon juice, olive oil, garlic, oregano dried, kosher salt, sugar, black pepper, mushrooms, clove garlic, mayonnaise, thyme, sweet red bell peppers, balsamic vinegar, cheese

Taken from recipeland.com/recipe/v/grilled-portabello-mushroom-san-47311 (may not work)