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2 tablespoons soy sauce

Combine olive oil, vinegar, soy sauce, sugar, and herbs in a bowl and blend well with whisk. Let marinade sit for 30 minutes if fresh herbs are used, or 1 hour until dried herbs soften.

12 small leaves of leaf lettuce or arugula

1 cup red or white wine vinegar

3 slices Monterey Jack cheese (each cut in quarters)

Prepare charcoal grill or preheat broiler. Place mushrooms in a shallow dish. Pour marinade over. Let mushrooms marinate for up to 10 minutes, turning occasionally. Remove mushrooms from marinade and place on hot grill or in broiler. Grill on each side for 2 minutes. Remove from grill and place one on a half biscuit (above recipe). Top each with a leaf of lettuce or arugula, a small piece of Monterey Jack cheese, and a slice of avocado or drained roasted red pepper. Top each with the top half of a biscuit.

cup finely chopped fresh herbs, such as thyme, oregano, or basil (or 1 tablespoon dried herbs)

12 Black Pepper Mini Biscuits (recipe above)

1 cup olive oil

Yield: 12 portions

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1 tablespoon sugar

1 avocado cut into 12 slices or 1 jar roasted red pepper