Grilled Portabella Sandwich

6 ounces portabella mushrooms
2 tbs. olive oil
1 (8 ounces) small loaf Italian or other crusty bread
3 tbs. prepared pesto
1 cup spinach, arugula, or lettuce leaves
4 ounces mozzarella cheese, cut in thin slices
1 jar (7 ounces) roasted red peppers

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.

Makes 2 servings
Source: Mushroom Information Center