2 large portobello mushrooms, stems removed
1/4 cup + 1 tablespoon prepared balsamic vinaigrette,* divided
2 pieces focaccia bread, about 6-x-6-inches each
2 slices provolone cheese
2 jarred roasted red peppers, drained well
Handful arugula leaves
Marinate mushrooms at room temperature in 1/4 cup of vinaigrette for about 20 minutes.
Preheat broiler. Broil mushrooms about 3 inches from the broiling element 6 to 7 minutes per side, until lightly browned. Halve the focaccia horizontally and place the cheese on one side of the bread. Cut the broiled mushrooms into l-inch-thick slices diagonally and arrange them over the cheese. Place the peppers over the mushrooms and top with the arugula. If you like, sprinkle a little vinaigrette over the arugula. Close up the sandwiches and serve.
Nutrition
Per serving (about 8oz/229g-wt.): 380 calories (150 from fat), 16g total fat, 6g saturated fat, 20mg cholesterol, 1030mg sodium, 43g total carbohydrate (2g dietary fiber, 5g sugar), 15g protein
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