2 large portobello mushrooms 2 slices Lois Lang bread slices monteray jack cheese (to taste) olive oil red wine vinegar thyme dill salt pepper sliced tomato chopped green onions sliced red and green peppers 1 clove garlic, chopped in large pieces
Instructions
1. Brush portobellos (without stalks?) and other veggies with vinaigrette sauce
2. Broil/grill veggies under low heat
3. Serve mushrooms topped with veggies on toasted lois lang bread
4. While mushrooms are hot, melt slices of jack cheese on top
