Portabello Mushroom Sandwiches

PORTABELLO TOMATO SANDWICH
one portabello mushroom cap per person - gently wash with a moist paper towel
sprinkle of olive oil about 1/2 tsp per mushroom
salt and pepper to taste
mozzarella
fresh spinach
sliced red onion
large slices of fresh tomatoes
pesto sauce found in the deli dept. or near the spaghetti sauce
fresh basil, chopped
Ciabatta bread - found in the bakery


Turn the oven onto broil Place the mushrooms on a cookie sheet with gills facing up. Sprinkle about 1-2 tsp. olive oil onto each cap, and salt and pepper to taste. Place under the broiler for approx. 5-10 minutes. You'll know they are done when juices are coming from the mushroom, and you can smell the woodsy aroma!
While the mushrooms are cooking, in a small frying pan sprinkle a little olive oil ( 1 tsp) put a handful of spinach, and a couple of slices of onion per sandwich. Cover. Cook until the onions become translucent.
When the mushrooms are done, remove from the oven and leave the broiler on. Place a slice of mozzarella on each cap and put back under the broiler for 1-2 minutes or until the cheese is melted.

Spread a thin layer of pesto on each slice of bread and place your mushroom, and spinach & onion mixture, then one or two slices of tomato onto your sandwich top with basil. Serve immediately. These will get soggy, so not a great thing to pack in a lunch.