Ingredients:

• 1 pound portobello mushrooms (about 2 mushrooms)
• 1/2 pound arugula or other bitter green
• 4 one-half inch slices of fresh country style bread
• 1/4 pound dryjack cheese or a good quality pecorino
• 1 garlic clove, chopped
• 2 sprigs fresh thyme, chopped
• 1 tablespoon fresh lemon juice
• 3 tablespoons Late Harvest Sauvignon Blanc Vinegar
• 4 to 6 tablespoons Extra Virgin Olive Oil
•  sea salt and black pepper

Directions:

1. Trim off stems of mushrooms and set in bowl, unsliced. Pour 2 tablespoons of olive oil, thyme, vinegar, garlic and salt and pepper to taste and let marinate for at least an hour.
2. Prepare grill with medium hot fire. Remove mushrooms from marinade and set on grill, cap side down, for about 4 to 5 minutes. Turn over and cook for another 4 to 5 minutes. During the last 3 minutes, add bread slices brushed liberally with olive oil. Do not burn the bread!
3. When bread and mushrooms are just about finished, toss arugula in bowl with lemon juice, a tablespoon of olive oil and a pinch of salt and pepper.
4. Set a slice of grilled bread on each plate. Place a good handful of arugula over bread. Slice each mushroom into about six slices and set on top of bread and greens. Shave slices of pecorino liberally over all and finish with a generous drizzle of vinegar and olive oil.