A wonderful friend and former food editor of Sunset Magazine, Jerry Di Vecchio, introduced me to this exquisitely flavored delight. This is best done on an outdoor grill, if possible over oak or hickory— the mushroom will absorb the smoky essence of the wood. Place the portobellos gill-side down over hot fire. After 5 minutes, when the juices begin to drip, turn the mushroom over so that the juices will be contained in the cap.
6 portobello mushroom caps (about 5 inches wide)
1-2 tablespoons olive oil
3/4 cup peeled roasted pepper, coarsely chopped
1/3 pound Swiss cheese, sliced
salt and pepper
1-2 cups watercress leaves, rinsed
Rinse and drain mushroom caps (reserve stems for another use). Rub them with oil. Place on a rack above a solid bed of hot coals, gill-side down. Cook until juices start to drip (5 minutes). Turn caps over and cook 5 minutes longer. Divide roasted red pepper into 6 portions. Place an equal amount in each cap and cover with a slice of cheese. Cook until cheese melts, another minute or 2. Salt and pepper the caps to taste and place on toasted buns dressed with mayonnaise. Cover with a mound of watercress.
