Grilled Portobello Sandwiches

Ingredients

 * 4 x 5-inch portobello mushrooms, about 1 lb, stemmed
 * 1 recipe Sesame Ginger Marinade
 * 4 whole wheat buns or hard rolls, split and lightly toasted
 * 1 tbsp balsamic vinegar
 * 3 tbsp olive oil
 * 2 tsp Dijon mustard
 * 1 small bunch arugula, stemmed, leaves torn in half (2 cups)
 * 8 oz soft goat cheese

Directions

 * 1) Hold a mushroom, cut side up, in your hand. Using small sharp knife, carefully scrape to remove most of dark brown “gills”. Repeat with remaining mushrooms.
 * 2) Prepare marinade in large, shallow glass dish.
 * 3) Add mushrooms and turn to coat.
 * 4) Let mushrooms marinate at least 30 minutes or up to 4 hours.
 * 5) In medium bowl, whisk together vinegar, oil and mustard to make dressing.
 * 6) Season with salt and pepper and set aside.
 * 7) Prepare hot charcoal fire or preheat gas grill on high.
 * 8) Grill mushrooms, turning often, until tender and grill-marked, about 10 minutes.
 * 9) Lightly toast rolls, if desired.
 * 10) To assemble sandwiches, spread goat cheese on both sides of rolls.
 * 11) Arrange mushrooms on bottom of each roll.
 * 12) Add arugula to dressing in bowl and toss well.
 * 13) Place arugula leaves on top of each mushroom, cover with bun tops and serve.