You will need:
1 sandwich roll; we use our Herb Flatbread roll
1 Roasted Portobello Mushroom, sliced
Roasted Red Pepper Cheese Spread
Roast Portobellos: Lay portobellos gill side up, in a shallow baking dish.
Drizzle generously with balsamic salad dressing.
Bake in a preheated 375 degree oven for about 20 minutes, depending on size of mushroom, until edges of mushroom start to caramelize.
Make Red Pepper Feta Cheese Spread:
8 ounces feta cheese
4 ounces cream cheese
1 clove garlic
1/4 cup roasted red peppers from jar.
1 jalapeno (optional)
Juice from half a lemon
Put feta and cream cheese into a food processor and pulse until smooth.
Add garlic, roasted red pepper, jalapeno, and lemon juice and pulse until ingredients are smooth and evenly distributed.
May need to scrape bowl and pulse again.
Assemble sandwich: Spread generous amount of red pepper cheese spread on bottom half of roll.
Lay sliced portobello on roll covering entire surface.
Sprinkle a few slivered red onions over mushrooms.
Lay provolone cheese on top of mushrooms.
Put spinach on top of cheese and drizzle with more balsamic dressing.
Spread a thin layer of dijon mustard on top half of bun and put on top of sandwich.
Press on a panini grill or use two skillets to make press, heat until provolone cheese is melted.
Presented by: Tellico Grains Bakery