- 4 portobello mushroom caps (about 5 inches wide)
- 2 tablespoons Safeway SELECT Verdi Olive Oil
- 2/3 cup canned peeled roasted red peppers, coarsely chopped
- 1/4 cup Safeway SELECT Primo Taglio Swiss Cheese, thinly sliced
- 4 round sandwich buns (about 4 inches wide)
- Lucerne Sweet Cream Butter (optional)
- Salt and pepper
- 1 1/2 cups watercress leaves, rinsed and drained
- Rinse and drain mushrooms, then rub lightly with oil.
- Lay the mushroom caps, cup (gill) sides down, on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill.
- Cook until juices start to drip from the mushroom caps, about 5 minutes. Turn caps over and continue to cook until mushrooms are flexible and no longer firm when pressed, 5 to 7 minutes longer.
- Lay an equal portion of the red peppers in each cap and cover with cheese. Continue cooking until cheese melts, about 3 minutes.
- As cheese melts, split buns, butter if desired, and lay cut sides down on grill until lightly toasted.
- Set a mushroom cap on each bun base, season with salt and pepper to taste, add a mound of watercress, and cover with the bun top.