Grilled Portabella Sandwich
6 oz. portabella mushrooms
2 Tbsp. olive oil
1 (8 oz.) small loaf Italian or other crusty bread
3 Tbsp. prepared pesto
1 cup spinach, arugula or lettuce leaves
4 oz. mozzarella cheese, cut into thin slices
1 jar (7 oz.) roasted red peppers, cut into strips** |
Preheat outdoor grill or broiler, until hot. Trim portabella stems if attached; cut mushrooms in 1/4-inch slices. Brush both sides with oil. Place on a rack on a grill or broiler pan 4 inches from heat; grill or broil until mushrooms are tender, about 4 minutes, turning once. Cut bread horizontally in half. Spread bottom half with pesto. Layer with spinach, mozzarella, peppers, and mushrooms. Cover with top of bread. Cut crosswise in half to serve.
**To Roast Peppers: Broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until skins are blistered and charred. Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Cut into strips and set aside.
