Hand full of fresh arugla

red roasted peppers sliced

boursin cheese, very soft cheese

thinly sliced red onion

onion rolls

2 Portebello mushrooms

 

Dressing

1/4 Italian dressing

6 Tbsp balsamic vinegar

2 tbsp olive oil

1/4 lemon pepper

Mix well & place in large zip lock baggie

add portebello mushrooms

marinate for few hours

 

Cook mushroom on medium charcoal coals

cook each mushroom sides about 6-7 minutes

When mushrooms are almost finish cooking, add

red roasted peppers and Boursin cheese

Cover grill, cook until cheese is slightly melted

Place mushrooms on onion rolls, add arugla & sliced onions

 

Slice & enjoy!

You may not even miss the meat.