½ teaspoon salt
2 tablespoon extra virgin olive oil, divided
4 Portobello mushroom caps, stems and gills removed
red peppers
½ cup tomato, chopped
¼ cup eta cheese, crumbled
2 tablespoon pitted kalamata olives, chopped
1 tablespoon red wine vinegar
½ teaspoon dried oregano
Preheat grill to medium-highMash garlic and salt on a cutting board with the side of a knife until it's a smooth paste. Mix the paste with 1 tablespoon oil in a small dish. Lightly brush the oil mixture over portobellos and then on one side of each slice of bread.
Step 3Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl.
Step 4Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side.
Step 5Toss salad greens with the red pepper mixture. Place the grilled mushrooms top-side down on 4 half-slices of the bread. Top with the salad mixture and the remaining bread.
Step 3Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl.
Step 4Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side.
Step 5Toss salad greens with the red pepper mixture. Place the grilled mushrooms top-side down on 4 half-slices of the bread. Top with the salad mixture and the remaining bread.
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