Double-Decker Marinated Portobello “Burger”

Ingredients

• [[{{4 to 8}} romaine lettuce leaves]]
• [[{{10 ounces}} Monterey Jack or provolone cheese, thinly sliced]]
• [[{{8}} (¼-inch) tomato slices (from 2 medium, ripe tomatoes)]]
• ¼ cup "basil pesto":/recipes/24530
• [[{{1}} loaf ciabatta bread]]
• [[{{8}} portobello mushrooms (about 3 pounds), stems removed and dark gills scraped out]]
• [[{{½ cup}} olive oil]]
• + 5 more ingredients
• • [[{{½ teaspoon}} freshly ground black pepper, plus more for seasoning]]
  • [[{{1 teaspoon}} kosher salt, plus more for seasoning]]
  • [[{{2}} medium garlic cloves, finely chopped]]
  • [[{{2 tablespoons}} red wine vinegar]]
  • [[{{¼ cup}} balsamic vinegar]]

Place the vinegars, garlic, measured salt, and measured pepper in a medium, nonreactive bowl. While whisking continuously, add the oil in a slow, steady stream until evenly incorporated. Place the mushrooms cap-side down in a single layer on a baking sheet and pour the marinade over them. Turn ...

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