Grilled Portabella Mushroom Sandwiches

combination of olive oil and balsamic vinegar gives this sandwich an exotic flavor. Add any vegetables you want. I use sprouts and avacados.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 4 -6  portabella mushroom caps
• 4 -6  red bell peppers
• 4 -6  slices provolone cheese
•  focaccia bread
•  mixed sprouts
• 2  avocados
• 1⁄2 cup  balsamic vinegar
• 1⁄2 cup olive oil
• 3  minced garlic cloves
•  Mrs. Dash seasoning mix
•  celery salt
•  fresh coarse ground black pepper

Directions

1. pour vinegar into med bowl. Cut peppers into palm size pieces and soak in vinegar.
2. Put pieces on grill with skins facing flame.
3. Grill until skins are crispy. Cool and peel.
4. Coat each mushroom cap,top and bottom, with olive oil. sprinkle garlic, Mrs. Dash, celery salt and pepper on bottom side of mushrooms.
5. Grill each mushroom for 5 mins each side.
6. Once mushrooms are grilled place red peppers on bottom part of mushroom and cover with provolone chesse. Heat until cheese is melted.
7. Toast bread and garnish with sprouts and avacado slices. (tomatoes add a pretty splash of color.) Cut caps in half, build sandwiches and serve.