Portobello Mushroom Sandwiches

Ingredients:
2 Portobello mushrooms
handful grape tomatoes
olive oil
balsamic vinegar
Kosher salt
Fresh cracked black pepper
Ciabatta rolls
Soft herb cheese

What to Do:
Remove the stems of the Portobello mushrooms.

In a skillet on medium-high heat place your mushroom. Drizzle liberally with olive oil and (be extra liberal) with balsamic vinegar. Sprinkle with Kosher salt and pepper. Slice grape tomatoes and put in skillet around the mushrooms, you want them to be in contact with the heat.

Allow balsamic to reduce. Using tongs continually turn mushrooms until they’re tender and mushrooms have caramelized, between 15 and 20-minutes.

While mushrooms finish cooking, split and toast ciabatta rolls. After toasting spread the soft herbed cheese and dress with spinach. Next add the hot mushroom, which will slightly wilt the spinach, and the caramelized tomatoes.

Best served with Citrus Marinated Chicken Thighs (either on the sandwich or on the side) and Confetti Corn Salad.