http://www.lawrence.com/users/shenning/photos/2011/aug/1/218010/

So, a few weeks ago, I shared a portobello mushroom sandwich recipe and it went over like gangbusters. Several folks told me the liked it and liked the idea of it.

Therefore, this week we’re back with a sort of dressed-down version of the sandwich. This one is pretty basic — mushrooms, focaccia, cheese, red peppers, arugula. There’s no chopping or mixing or anything else too complicated involved. All you have to do is marinate the mushrooms while you bustle around after work then pop everything under the broiler for a few minutes and call it dinner.
It’s both fast and tasty and hands’ off — perfect for a Monday.

Portobello Mushroom Supper Sandwich

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.

— Recipe from www.wholefoodsmarket.com