Chef Andrew Faulkner
2 large portobello mushrooms
2 tablespoons Extra Virgin Olive Oil
2 tablespoons Balsamic Vinegar
1 teaspoon Thyme, chopped
1/2 teaspoon Garlic Powder
Kosher Salt and Pepper to taste
1 large roasted red pepper, peeled, halved lengthwise
1 medium Red onion, thinly sliced
2 Rolls, toasted
Heat broiler or grill.
Remove stems from mushrooms. Clean mushroom caps.
Mix oil, vinegar, thyme, garlic powder, salt and pepper in a glass.
Brush one side of mushrooms with slightly less than half the oil and vinegar mixture. Put caps under a broiler or on the grill for about 4 minutes.
Turn over, brush with all but 1 tablespoon of remaining oil and vinegar mixture. Broil 4 minutes more or until nicely browned and tender.
Brush the inside of each bun with remaining oil and vinegar mixture. Top with mushroom cap, then roasted pepper half, then watercress. Add onion rings if desired.