Balsamic Roasted Portabello Sandwich

While roasting my Portabello mushroom in the oven at 425 degrees for about 30 minutes, I lightly toast two slices of Vital Vittles 9-grain bread so that my Boucheron goat cheese will melt just enough to spread like butter. Upon these cheesy slices, I pile on the goods: one juicy red tomato (sliced) and mixed greens (with edible flowers) from the Happy Boy Farm's stand at the Noe Valley Farmer's Market. I know my mushroom is ready too, because it sizzles and feels good and tender. The grapes are decorative and fruity. Saturday lunches are the best!