Grilled Portabello Mushroom Sandwich

Marinade:
2 tablespoons rice wine vinegar
2 tablespoons lemon juice
2 tablespoons olive oil
1 clove garlic --minced
2 teaspoons dried oregano
1 Pinch kosher salt
1 Pinch sugar
1 Pinch black pepper --freshly ground
RECIPE
2 large portabello mushrooms
1 large clove garlic
2 tablespoons mayonnaise
2 teaspoons fresh thyme -- chopped
1 red bell pepper --roasted
2 teaspoons balsamic vinegar
2 onion rolls -- split & grilled
2 teaspoons balsamic vinegar
2 onion rolls -- split & grilled
2 thick slices Monterey jack cheese
Combine marinade ingredients. Marinate mushroom in this mixture 1-2 hours.
Mash other garlic clove into fine paste. Stir into mayonnaise and add thyme.
On barbecue grill or under broiler, cook mushrooms 5 minutes on each side,
or until soft. Sprinkle red bell pepper with balsamic vinegar and shallots. Grill
or lightly toast onion rolls. Spread mayonnaise on each half of rolls. Place
grilled mushrooms on two onion roll halves, cover with roasted bell pepper,
cheese and top half of rolls. Cut in half and serve hot.