2 large portobello mushrooms
1 clove garlic, minced
2 tbsp. mayonnaise
2 tsp. fresh or 1 tsp. dried thyme
2 tsp. balsamic vinegar
2 onion rolls, split and grilled
2 thick slices Cheddar cheese

Marinade:

6 tbsp. red wine vinegar
6 tbsp. olive oil
6 tbsp. lemon juice
1 garlic clove, minced
1 tsp. dried oregano
pinch of sugar
pinch of pepper

Combine marinade ingredients. Place mushrooms in the marinade and leave for 1 to 2 hours.

Press other garlic clove and stir into mayonnaise along with thyme and vinegar. On grill or under broiler, cook mushrooms for 5 minutes on each side or until soft. Grill or toast rolls. Spread mayonnaise mixture on both halves of rolls; place grilled mushrooms on roll halves. Top with cheese and top half of rolls. Cut in half and serve warm with a green salad.

Serves 2.