Grilled Portobello Mushroom with Gorgonzola Cheese

4 large Portobello mushrooms, stemmed and cleaned
Mixed green salad
1/2 cup gorgonzola cheese
1/2 cup Chef Pascal Balsamic, Tarragon & Roasted Garlic Sauce
1/2 cup roasted pepper with garlic and basil (see recipe)
Salt and pepper to taste

Marinate mushrooms with Chef Pascal Balsamic, Tarragon & Roasted Garlic Sauce for 1 hour. Grill mushrooms over a medium heat until tender, about 4 minutes per side. As soon as the mushrooms are cooked, add gorgonzola cheese on top. Meanwhile, set up 4 plates with mixed greens in the center of the plate and roasted peppers around the edges of the place. Slice mushrooms and arrange in the center of the plate.