A satisfying entrée featuring the meaty flavor of portobello mushrooms. Ingredients with an asterisk (*) are available as Whole Foods Market Brands.

Serves 2

• 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

1. Marinate mushrooms at room temperature in 1/4 cup of vinaigrette for about 20 minutes.
2. 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.