<http://schema.org/recipeInstructions>
" In a small bowl, combine lemon zest and juice, 2 teaspoons of the oil, the soy sauce, garlic, 2 teaspoons of the thyme, and the pepper; brush over mushroom caps. Marinate at room temperature while preparing an outdoor grill with a medium-hot fire (or preheating a stove-top grill pan). In a small bowl, combine tomatoes, chickpeas, vinegar, red onion, cheese, salt, pepper, remaining 2 teaspoons of the oil, and remaining thyme. Grill bread slices 2 minutes per side, until lightly toasted. Place on 4 plates. Grill mushrooms, gill sides down, 4 minutes. Turn caps over and fill with tomato mixture. Cover grill; continue to grill 3 to 5 minutes (if making on grill pan, invert a large bowl over mushrooms), until mushrooms are just tender but still hold their shape. Place a mushroom over each bread slice. Top with arugula leaves."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a9610/stuffed-portobello-panini-4306/>