Portobello Mushrooms & Goat Cheese On Panera Focaccia

Ingredients:

• 4 large Portobello mushroom caps, stems discarded
• 2 red bell peppers, halved and seeded
• 1 red onion, thinly sliced
• 1 cup Herb Vinaigrette
• 6 ounces soft goat cheese
• 1 Panera focaccia
• 12 large whole basil leaves
• ½ cup pitted kalamata olives
• ½ cup freshly grated Parmesan cheese
• About 2 cups spring lettuce mix

Preparation:

Preheat the oven to 400 degrees. Put the mushrooms, stem side down, the red bell pepper halves, and the red onion slices on a foil-lined baking sheet. Brush the vegetables with ½ cup of the Herb Vinaigrette. Roast in the oven for 15 minutes. Remove from the oven, turn the mushrooms over and fill the caps with the goat cheese. Return vegetables to the oven and bake for 5 minutes or until the cheese melts. Remove from the oven and let cool for 10 minutes. When cool, slice the mushrooms and red peppers into strips.

Cut the focaccia into 4 quarters and then cut in half horizontally. Brush the cut sides of each quarter with the remaining Herb Vinaigrette. Place in the oven directly on the center rack and bake, cut side up for about 5 minutes or until lightly browned.

Remove the focaccia from the oven. Layer the following on the bottom halves of the focaccia: spring lettuce, the Portobello mushroom, red pepper strips, onion slices and basil. Scatter the kalamata olives and Parmesan cheese over all. Season with salt and pepper. Top with the remaining focaccia halves and serve at once.

Herb Vinaigrette:

• ¼ cup red wine vinegar
• 1 teaspoon Dijon Mustard
• 2 cloves garlic, chopped
• ½ cup extra-virgin olive oil
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon sugar
• ½ cup assorted chopped fresh herbs such as rosemary, basil, tarragon, oregano, thyme and parsley.

Serves 4