Portobello Mushroom Club

I got this recipe from my Whole Foods Recipes App. So-o-o Yummy!

The king of mushrooms really makes its presence known in this royal club. The oregano- and garlic-infused mushroom cap has a beefy texture that is complemented by sweet pepper and sharp provolone cheese. The crown of arugula adds a nutty aftertaste. Feel free to substitute fresh spinach for the arugula. Serves 2.

Ingredients

1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar or balsamic vinegar
1 teaspoon chopped rosemary
1 tablespoon chopped parsley
1/2 teaspoon dried Italian herbs
Pinch red pepper flakes
Salt and pepper to taste
2 large portobello mushrooms, stems removed
3 slices provolone cheese
1 (6- x 6-inch) piece focaccia bread, halved
3 jarred roasted red peppers, drained
Handful of arugula leaves

Directions 

Whisk together oil, vinegar, rosemary, parsley, Italian herbs, pepper flakes, salt and pepper in a large bowl.

Arrange mushrooms in a wide, shallow dish and pour about 1/4 cup of the vinaigrette over the top. Turn to coat all over and set aside to let marinate at room temperature for 20 minutes. Grill mushrooms over hot coals or on a gas grill over medium heat for 5 minutes per side, until nicely browned. (Alternately, broil the mushrooms 3 inches from the broiling element of your oven for 6 to 7 minutes per side, until lightly browned.) Cut mushrooms into 1-inch thick slices.

Arrange cheese on one piece of the bread, then top with mushrooms. Top with peppers and arugula. If you like, sprinkle a little of the remaining vinaigrette over the arugula, then top with remaining piece of bread. Cut sandwich in half, transfer to 2 plates and serve.