Portobello mushrooms, marinated in reduced fat Italian dressing, are grilled and layered with fresh spinach and tomato slices in crusty rolls for tasty meatless sandwiches.
Red wine vinegar gives a piquant edge to sauteed garlic, Portobello mushrooms, red bell peppers and zucchini. Toss the mixture with bow tie pasta, and serve with grated Parmesan.
These meaty mushrooms marinate in oil, onion, garlic and vinegar for an hour before they are tossed on a hot grill to cook to perfection. Absolutely sublime.
