Portobello Mushroom Sandwiches

You need:

Large portobello mushroom caps (one per person)
1 or more red (or orange or yellow, not green) bell peppers, depending on how many you're serving
1 container herbed, spreadable cheese such as Boursin
Large sourdough rolls (or whatever looks fresh, tasty, and is burger-sized), split to resemble burger rolls
Mixed baby greens
Vinaigrette
Soy sauce
Garlic, minced
Vinegar (Red wine or rice vinegars work well)
Honey

To start:

• Mix soy sauce, garlic, vinegar, and honey to taste in a sealable container
  
• Clean off the mushroom caps and add them to the mixture
• Seal the container and refrigerate for a few hours

Next, prepare the peppers:

• Cook them under the broiler, about 4 inches away from the heat until the skin is blackened and blistered
• Put them in a paper bag (or even a plastic grocery bag), close the bag and leave until cool
• Peel off the skin, then seed them, and chop them into large slabs

Final steps:

• Remove the mushroom caps from the marinade, shaking off the excess liquid
• Grill them on either an indoor or outdoor grill, and grill/toast the cut sides of the buns at the same time
  
• Toss the greens with vinaigrette
• Smear both sides of each bun with the herbed cheese
• Place a bed of greens on the bottom, top with a mushroom, and then place a few slabs of roasted red pepper on top of that, then place the top bun...on top