Grilled Portobello Sandwiches

Ingredients

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