1 teaspoon Balsamic Vinegar
1/2 teaspoon Olive Oil
1 tablespoon Dry Mustard
1 clove Garlic, minced
1/8 teaspoon Salt
2 medium Portobello Mushrooms (about 4 inches in diameter), stemmed
1 large Bell Pepper, sliced
Whole Grain Bread or Baguettes
Lettuce, Sprouts, Tomato, etc for serving on sandwiches
Clean and dry mushrooms.
In a small mixing bowl combine vinegar, oil, mustard, garlic and salt.
Turn on broiler, and adjust rack so it is as close to the heat source as possible.
Put the mushroom caps, bottom up, and peppers in a shallow baking pan. Brush with half of the dressing. Cook for 5 minutes.
Turn the caps and peppers, brush with the remaining dressing, and broil for 4 minutes.
Place baked mushrooms and peppers on toasted whole grain bread or baguettes. Add lettuce, tomato and sprouts.