4 large portobello mushroom caps
2 tsp. olive oil
2 organic or gf whole wheat buns or 4 slices of whole wheat bread
1/4 cup crumbled blue cheese (optional)
2 cups arugula or other lettuce
4 large slices of tomato
Heat grill to medium. Brush both sides of mushrooms with olive oil. Put mushrooms on grill and cook 4 minutes on each side. Place mushroom caps on bread or bun. Sprinkle with blue cheese, add tomato and top with arugula or lettuce. Eat open faced.