Portobello Mushroom Sandwich

prep time:: 30 minutes
total time:: 1 1/2 hours

Makes 3-4 sandwiches

Mushrooms, roasted red peppers, and caramelized onions on a crusty multi-grain baguette. The mushroom stems can be somewhat tougher than the caps, but not bad.

ingredients

3/4 tblspn olive oil
1 1/2 tblspn balsamic vinegar
1 1/2 tsp kosher salt
2 large portobello mushrooms cut into 1/4-inch slices
2 roasted red peppers cut into slices
1/3 large yellow onion cut into strips and carmelized
1 loaf of multi-grain baguette split lengthwise
20 arugula leaves
4 oz light tofu cream cheese
3 tblspns dried all purpose herbs (or fresh chopped herbs if available; oregano, thyme, etc.)
1 1/2 tblspn strong mustard (Finnish or Dijon)
salt and pepper to taste

directions

1
1. Preheat oven to 300 degrees.
2
2. Cut and caramelize onions.
3
3. In a small bowl combine olive oil, vinegar, and salt. Put mushroom slices on cookie sheet and brush generously with mixture. Bake for 25 minutes.
4
4. Mix the cream cheese, herbs, mustard, salt, and pepper.
5
5. Lightly toast the cut bread.
6
6. Assemble sandwiches, putting cream cheese spread on both pieces of bread.