Stuffed Portobello Panini

Ingredients

• 1 small lemon
• 4 tsp. extra-virgin olive oil
• 1 1/2 tsp. reduced-sodium soy sauce
• 1 clove garlic
• 1 tbsp. chopped fresh thyme
• 1/2 tsp. Freshly ground black pepper
• 4 portobello mushroom caps
• 2 large plum tomatoes
• 1/2 c. canned chickpeas
• 1 tbsp. sherry vinegar
• 2 tbsp. diced red onion
• 2 oz. farmers cheese", "1/4 tsp. kosher salt", "1/4 tsp. Freshly ground pepper", "4 slice Crusty bread", "1 c. baby arugula leaves

Instructions

1. In a small bowl, combine lemon zest and juice, 2 teaspoons of the oil, the soy sauce, garlic, 2 teaspoons of the thyme, and the pepper; brush over mushroom caps.
2. Marinate at room temperature while preparing an outdoor grill with a medium-hot fire (or preheating a stove-top grill pan).
3. In a small bowl, combine tomatoes, chickpeas, vinegar, red onion, cheese, salt, pepper, remaining 2 teaspoons of the oil, and remaining thyme.
4. Grill bread slices 2 minutes per side, until lightly toasted.
5. Place on 4 plates.
6. Grill mushrooms, gill sides down, 4 minutes.
7. Turn caps over and fill with tomato mixture.
8. Cover grill; continue to grill 3 to 5 minutes (if making on grill pan, invert a large bowl over mushrooms), until mushrooms are just tender but still hold their shape.
9. Place a mushroom over each bread slice.
10. Top with arugula leaves.