30 ml sun dried tomato or basil pesto 2 tbsp
30 ml olive oil 2 tbsp
4 portobello mushrooms, stems and gills removed
250 ml packed baby spinach 1 cup
1 large tomato, thinly sliced
salt & pepper to taste
8 thin slices provolone cheese
4 ciabatta or kaiser buns, sliced in half & toasted
mayonnaise
In a small bowl, combine pesto and oil. Place portobello cap side down on work surface. Spread pesto mixture over mushrooms. Divide spinach among mushrooms. Top with tomato slices and sprinkle with salt and pepper to taste. Top with provolone. Place mushrooms on baking sheet. Bake in preheated 400 (200 C) oven for 10 to 12 minutes or until cheese is melted. Spread mayonnaise on toasted buns and make sandwiches with grilled mushrooms.
Serves: 4