Mash the cheese to a paste. Stir in the sour cream, mayonnaise, vinegar and garlic. Season to taste. Remove the stem from the mushroom and scrape out the gills with a small spoon. Score the tops in a cross-hatch pattern. Season the mushrooms with the olive oil, salt and pepper. Grill or broil, 2 to 3 minutes on each side until cooked through. Cut the romaine hearts in half and place on 4 plates. Drizzle with the dressing. Top with a mushroom and a piece of red pepper. This recipe yields 4 servings. Total Carbohydrates: 56.73 grams Total Carbohydrates minus Fiber: 34.01 grams Carbohydrates per Serving: 14.18 grams Carbohydrates per Serving minus Fiber: 8.50 grams | 
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