Grilled Portobello, Pesto, and Roasted Red Pepper Sandwich

We love meat. But I like to balance our protein intake with a few vegetarian options once and a while. There are some seriously veggie-licious meals to be made, and this is one of them! It can be made into a burger or a panini, but the basic concept is the same: a grilled portobello mushroom, topped with melted provolone, baby spinach, and a roasted red pepper. Basil pesto spread polishes it off.

Portobellos are my newest passion. They're thick and rich and meaty. And have a lot less fat and calories than beef. I've found a few new recipes to try them in. So get ready for some mushroom madness!

INGREDIENTS
2 portobello mushroom caps, stemmed and gills scraped off
extra virgin olive oil
salt and freshly ground black pepper
4 slices hearty whole wheat bread OR 2 whole wheat buns
2 slices provolone
fresh baby spinach
1/4 cup basil pesto (homemade or purchased)
2 slices roasted red pepper (patted dry)

DIRECTIONS
1. Heat outdoor grill or indoor grill pan to high heat. Brush both sides of portobello caps with olive oil and season with salt and pepper.

2. Grill mushroom on preheated grill, several minutes on each side, until soft. Top with the provolone while still on the grill to let it melt.

3. While the mushrooms are grilling, spread 1 Tbsp. pesto on each slice of bread. Layer sandwiches with spinach, grilled portobello, provolone, and roasted red pepper. Return to the grill or a panini press to further melt the cheese and toast the bread (optional). 

Makes 2 sandwiches.

(Adapted from Ezra Pound Cake)