Portobello Burgers

1/4 cup Olive oil
2 garlic cloves, minced
2 teaspoons minced fresh thyme 
Salt and pepper
4 portobello mushroom caps (5 inches in diameter, 1 1/2 lb.)
4 ounces blue cheese, crumbled
4 round crusty rolls, split in half
1 tomato, sliced thin
2 cups arugula

1. Adjust an oven rack to the upper-middle position and heat the oven to 475 degrees.  Combine the oil, garlic, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. 

2. Place the mushrooms gill-side up, on a foil lined baking sheet. Brush the mushrooms with half the oil mixture and roast until the mushrooms awe just tender, about 20 minutes. Flip the mushrooms over, brush with the remaining oil mixture, and continue to roast until lightly browned, about 5 minutes. Sprinkle the blue cheese over the mushrooms and continue to roast until the cheese melts, a out 5 minutes longer.  Lay the cooked mushroom caps on the rolls and top with tomato and arugula. 

Serves 4