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Categories:Viewed: 18 - Published at: 3 years ago
Ingredients
- 2 (6-ounce) packages presliced portobello mushrooms
- 12 sprays balsamic vinaigrette salad spritzer (such as Wish-Bone)
- 8 (3/4-ounce) slices crusty Chicago-style Italian bread (about 1/2 inch thick), toasted
- 1 (12-ounce) bottle roasted red bell peppers, drained
- 2 cups baby arugula
Method
- Preheat broiler.
- Place mushrooms on a baking sheet; coat evenly with balsamic spritzer. Broil mushrooms 11 to 12 minutes or until browned and tender.
- While mushrooms broil, spread 1 tablespoon Parmesan Mayonnaise over cut side of each bread slice; top each of 4 slices with about 2/3 cup bell pepper and 1/2 cup arugula. Arrange roasted mushrooms evenly over arugula. Top with remaining 4 bread slices.
