Irene’s Portabella Burgers

Serves 4

4 portabella mushroom caps

1 c. Italian salad dressing

4 sourdough buns, split

4 slices Muenster or Gruyère cheese

Garnish: romaine lettuce

Combine mushrooms and salad dressing in a plastic zipping bag, turning to coat. Chill 30 minutes, turning occasionally. Remove mushrooms, discarding dressing. Grill mushrooms, covered with grill lid, over medium heat for 2 to 3 minutes on each side. Grill buns, cut-side down, one minute, or until toasted. Top buns with mushroom, cheese and lettuce; serve immediately.

Store unwashed, dry mushrooms in the refrigerator. The mushrooms will stay fresher longer if they’re placed in a paper bag rather than a plastic bag.