Created by Sue on May 6, 2013
Step 1: Combine sun-dried tomato mayonnaise ingredients in small bowl. Cover and refrigerate.
Step 2: Stir together marinade ingredients and place in ziploc bag with mushrooms, being careful not to break them. Marinate for 1 hour.
Step 3: Remove mushrooms from marinade, saving marinade.
Step 4: Grill over medium heat, uncovered, basting with marinade, and cooking about 15-20 minutes or until tender in the center.
Step 5: Place focaccia, cut sides down, on grill. Grill until lightly toasted, about 2 minutes. turning once to get good hatch marks.
Step 6: Spread sun-dried tomato mayonnaise on toasted bread.
Step 7: Line bread with 4 arugula leaves, mushroom and 2 tablespoons goat cheese.
Step 8: Serve warm.