You have to grill the mushrooms for this portable meal, but you can buy them pre-grilled at take-out food shops.
Servings: Makes two sandwiches.
2 large portobello mushrooms
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and freshly ground pepper
2 tablespoons pesto
2 tablespoons mayonnaise
4 slices bread of choice, preferably foccacia
4 thinly sliced rounds red onion
½ cup goat cheese
A handful of baby lettuce
Trim mushroom stems level with cap. Drizzle with olive oil and balsamic vinegar and season with salt and pepper. Grill under broiler 4 to 5 minutes, or until soft and juicy. Cool and slice.
Combine pesto and mayonnaise and spread on one side of bread. Top with mushrooms, crumbled goat cheese, sliced onions, greens and second slice of bread.
Repeat for second sandwich. Cut in half.