Portobellos have such a meaty flavor, you'll forget you're having a vegetarian meal.
1/4 cup blue cheese - crumbled
3 tablespoons sour cream, light
salt and pepper
3 teaspoons olive oil
4 slices sourdough bread
2 tomatoes - cut 1/2 inch thick
4 mushroom caps
1 onion - cut in 1/2" slices
2 cups arugula
2 tablespoons walnuts
Prepare a charcoal fire or preheat a gas grill.
In a small bowl, combine blue cheese and sour cream. Mix well. Season with salt and pepper. Set aside.
Lightly brush oil over both sides of bread with a 1/3 of the oil. Grill about 1 minute per side. Set aside.
Lightly brush tomatoes, mushrooms, and onion slices with remaining oil. Season with salt and pepper. Grill vegetables until browned on both sides.
To assemble, spread reserved blue cheese sauce over grilled bread. Divide arugula among the bread slices and arrange grilled vegetables on top. Sprinkle with walnuts. Serve immediately.