Portobello Sandwiches (Beverly Hills)
Cooking Secrets California/Kathleen Devanna Fish
Servings 4

4 portobello mushrooms, stems removed
2 Tbsps olive oil
1/2 tsp garlic
1/2 tsp thyme, chopped
1 1/2 tsps rosemary, chopped
4 large bread rolls
2 roasted red peppers, sliced
1 bunch of arugula
tomato slices
mixed greens
4 Kosher pickles

In a large bowl, marinate the portobello mushrooms in the olive oil, garlic, thyme and rosemary. Grill the mushrooms until fully cooked and place on split rolls with roasted peppers and arugula. Serve with garnish of tomatoes and mixed greens with a kosher pickle on the side.