4 oz Gorgonzola cheese, crumbled = (or other blue cheese)
1 cup sour cream
1/4 cup mayonnaise
1 Tbs red wine vinegar
1 tsp minced garlic
Salt, to taste
Freshly-ground black pepper, to taste
4 portabello mushrooms - (3 to 4 oz ea)
Extra-virgin olive oil, as needed
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 to 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.