• 1 teaspoon olive oil
• 2 cups sliced portabella mushrooms caps
• 2 (1/4-inch-thick) slices red onions,separated into rings
• 1/4 cup mayonnaise
• 2 tablespoons chopped fresh basil
• 1/4 teasspoon freshly ground black pepper
• 2 bulkie rolls
• 2/3 cup bottled roasted red bell peppers
• 2 (1-ounce) slices provolone cheese

By Brian Donahue

Procedure:

• Heat olive oil in a large skillet over medium heat.
• Add mushrooms and onion.cover and cook 7 minutes or until onion is tender,stirring occasionally.
• Remove from heat,cool.
• Combine the mayonnaise,basil,and black pepper.
• Spread mayonnaise mixture on each side of the bread.
• Layer each of side of the bread, with 1/3 cup bell peppers -1/2 cup mushroom mixture, 2 slices of cheese.
• Cut each sandwich in half.
• Yields 2 servings.