Grilled Portobella Burger

Directions:

1. Marinade mushroom in Italian dressing for at least 1 hour, but no more than 4 hours.
2. Finely chop Parsley and Oregano and mix.
3. Wrap herbs in paper towels and run under cold water. Squeeze water out of paper towel. Repeat.
4. Mix herbs with Parmesan cheese (2 tbsp to 1 cup of Parmesan).
5. Place mushroom on grill. Grill cap-side down up first for 3-4 min. Flip to cap-side. Then, fill cap with parmesan cheese mixture.
6. Butter bun and place on grill medium heat. Crisp bun and remove.
7. Turn cap 1⁄4 turn after 1-1/2 minutes. 
8. Cook another 1-1/2 minutes or until done. Do not burn cap. 
9. Remove mushroom and place cheese side up on bun.
10. Cut romaine into long strips, lightly oil, salt and pepper and put on grill in a mound. 
11. Flip romaine to get a light char. 
12. Remove romaine and place on mushroom in a mound. 
13. Add sliced tomato and serve.