1 teaspoon Balsamic Vinegar
1/2 teaspoon Olive Oil
1 tablespoon Dry Mustard
1 clove Garlic, crushed
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.
Pour marinade mixture over mushrooms and peppers and allow to sit in closed container in refrigerator overnight.
Preheat oven to 400 degrees.
In a baking pan, spoon marinated mushrooms and peppers. Bake for 15 minutes.
Place baked mushrooms and peppers on toasted whole grain bread or baguettes. Add lettuce, tomato and sprouts.