Preparation:
At least 30 minutes and up to 2 hours before grilling, prepare the marinade in a medium bowl. Place the mushrooms in a large Ziploc bag; pour the marinade over them and let them sit at room temperature. Turn the bag occasionally if needed. Prepare the mayonnaise, first roasting the red bell pepper to blister the skin. Spear it with a fork and hold it skin-side down directly over the burner of the stove briefly until the skin blackens. Transfer the pepper to a plastic bag and let it steam until coo enough to handle. Pull the loose skin from the pepper. Cut the pepper into several chunks and puree them with the other mayonnaise ingredients in a food processor. Refrigerate until serving time. Heat the grill to medium. Drain the mushroom caps, discarding the marinade. Transfer the mushrooms to the grate cap-side up so you immediately caramelize some of the accumulated juice on their undersides. Grill, uncovered, over medium heat for 8 to 10 minutes, turning the mushrooms twice and topping each with a cheese slice when the mushrooms are again capside up. Toast the rolls at the same time on the edge of the grill. Place the mushrooms on the toasted rolls and add the lettuce leaves, tomatoes and mayonnaise. |
