Barbecue Portobello and Smoked Gouda Sandwiches

16 oz. Italian dressing
6 large Portobello Mushrooms, stems removed
1 Tab. Dry Barbecue rub, Memphis style
6 slices smoked Gouda
1/2 cup Barbecue sauce
Red cabbage slaw
6 hamburger buns

Marinate mushrooms in Italian dressing for 1-24 hours. Put on grill and sprinkle with dry rub. Grill 7 minutes. Flip, drink let with dry rub and top with cheese. Cook for 3 minutes or until cheese melts. Serve on bun with slaw.

Memphis -style Barbecue Dry Rub
1 teaspoon each:
Chipotle pepper
Smoked Paprika
Sweet Paprika
Garlic powder
Salt
Cumin
Black pepper
Brown sugar
Thyme
Oregano
Ancho chili powder

Red Cabbage Slaw
5 cups red cabbage,  shredded
1 Tab.  Mustard
2 cloves garlic, minced
1/2 mayo
1 cup Barbecue sauce
Salt and pepper, to taste

Mix together thoroughly and serve.

Source: The Chubby Vegetarian