Portabello Mushroom Salad

Ingredients:
4 oz. Gorgonzola or other blue cheese, crumbled
1 cup sour cream
1/4 cup mayonnaise
1 Tbsp. red wine vinegar
1 tsp. minced garlic
1 salt and pepper
4 portabella mushrooms, 3-4 oz. each extra-virgin olive oil
Salt and pepper
2 romaine hearts
1 roasted red pepper, peeled, seeded and cut into 4 pieces

Mash the cheese to a paste. Stir in the sour cream, mayonnaise, vinegar and garlic. Season to taste. Remove the stem from the mushroom and scrape out the gills with a small spoon. Score the tops in a cross-hatch pattern. Season the mushrooms with the olive oil, salt and pepper. Grill or broil, 2-3 minutes on each side until cooked through.

Cut the romaine hearts in half and place on 4 plates. Drizzle with the dressing. Top with a mushroom and a piece of red pepper.