Combine marinade ingredients. Marinate mushroom in this mixture 1-2
hours. Mash other garlic clove into fine paste. Stir into mayonnaise
and add thyme. On barbecue grill or under broiler, cook mushrooms 5
minutes on each side, or until soft. Sprinkle red bell pepper with
balsamic vinegar and shallots. Grill or lightly toast onion rolls.
Spread mayonnaise on each half of rolls. Place grilled mushrooms on
two onion roll halves, cover with roasted bell pepper, cheese and top
half of rolls. Cut in half and serve hot.
Makes 2 sandwiches
Source: The San Antonio Herb Society Cookbook (printed locally and
available after Oct. 1) by member Bill McGinnis. It's adapted from a
recipe by Chef Bruce Silverblatt.