|
INGREDIENTS
6
ounces Portabella mushrooms
2
tablespoons Olive Oil
1
Small loaf Italian or Other crusty Bread
3
tablespoons prepared pesto
1
cup spinach, arugula or lettuce leaves
4
ounces thinly sliced mozzarella cheese
|
|
DIRECTIONS
Preheat
outdoor grill or broiler until hot. Lightly brush Olive
Oil on both sides of sliced polenta. . Trim mushrooms
stems, and cut into 1/4-inch slices. Brush both sides with oil Place
on a grill or rack 4 inches from the heat; grill or broiler 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 clockwise in half to serve.
|
