hese vegetarian portobello sandwiches are yummy — but a little bit messy. The portobellos are very juicy, so be prepared with extra napkins. Try to toast the bread slices while the mushrooms are cooking.

Ingredients:

• 6 thick portobello mushrooms, wiped clean, stems removed
  
• 1 1/2 tablespoons balsamic vinegar
  
• 1 1/2 teaspoons Napa Valley organic olive oil
  
• 2 teaspoons shallots, minced
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon pepper
  
• - olive oil spray
  
• 6 2-inch thick slices La Brea Bakery whole-grain loaf, cut from the thickest part
  
• 3 tablespoons Chavrie goat cheese
  
• 3/4 cup arugula leaves, washed and dried
  
• 3 Gelson's Finest fresh roasted red bell peppers (in the regular deli), cut open and rinsed under running water
  
• 9-12 Sonoma sun-dried tomatoes, drained
  

Instructions:


1. Combine balsamic vinegar, olive oil, minced shallots, salt and pepper in a ramekin to make the marinade. Use a pastry brush to brush marinade on all sides of the mushrooms. Let stand for 1 hour.

2. Preheat the broiler and adjust rack to about 6 inches below the heat source. Lightly spray a broiler pan with olive oil spray, if desired, and place mushrooms, gill side down on pan. Cook about 4 minutes, until brown. Turn the mushrooms and brush with any remaining marinade. Cook 3-4 more minutes, until tender and brown. Toast bread slices while mushrooms are cooking.

3. Transfer mushrooms to paper towels and cut each into three slices. Allow mushrooms to drain while you prepare the sandwich.

4. Spread 1/2 tablespoon of goat cheese on every slice of toast. Arrange 1/4-cup arugula, 1 pepper, and 3-4 sun dried tomatoes on one side of the sandwich. Arrange six mushroom slices on top and cover with the other slice of bread.