- 4 lg portobello mushroom caps
- 2 tbsp extra-virgin olive oil, divided
- 2 garlic cloves, minced and divided
- 2 thick slices red onion
- 1/4 tsp kosher salt, divided
- 8 slices ciabatta bread
- 1/2 c bottled roasted red bell peppers, rinsed and drained
- 1 tbsp dry-roasted almonds, coarsely chopped
- 1 tsp red wine vinegar
- 2 oz goat cheese, crumbled (about 1/2 cup)
- 1 c fresh spinach
- 12 basil leaves
Preheat broiler to high.
Heat a grill pan over medium-high heat. Remove gills from mushrooms using a spoon; discard gills. Combine 1 1/2 tablespoons oil and half of garlic; brush over mushrooms and onion slices. Place mushrooms and onion slices in pan, and cook for 5 minutes on each side or until tender. Remove from heat. Sprinkle mushrooms with 1/8 teaspoon salt. Separate onion slices into rings.
Place bread slices on a baking sheet, and broil for 1 minute on each side or until toasted.
Place remaining 1 1/2 teaspoons oil, remaining garlic, remaining 1/8 teaspoon salt, bell peppers, almonds, and vinegar in a food processor, and process until smooth. Spread red pepper sauce evenly over 1 side of each bread slice; top 4 bread slices evenly with cheese, 1 mushroom, onion rings, spinach, and basil. Top with remaining 4 bread slices, sauce side down.
