ME-Dawn

Portabella Sandwich

2 portobella mushrooms, Big Ones!
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon fresh thyme, chopped
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper to taste
1 large roasted red pepper, peeled, halved lengthwise
Watercress
Thinly sliced red onion
2 round toasted rolls

Heat broiler or grill. Remove stems from mushrooms. Clean
mushroom caps. Mix oil, vinegar, thyme, garlic powder, salt
and pepper in a glass. Brush one side with slightly less than
half the oil and vinegar mixture. Put caps under a broiler or
on the grill for about 4 minutes. Turn over, brush with all but
1 tablespoon of remaining oil and vinegar mixture. Broil 4
minutes more or until nicely browned and tender. Brush the
inside of each bun with remaining oil and vinegar mixture.
Top with mushroom cap, then roasted pepper half, then
watercress. Add onion rings if desired. a sour cream and
horseradish sauce is a very good topping to the sandwich
but optional.