Ingredients

• 1 clove garlic, minced
• 1/2 teaspoon kosher salt
• 2 tablespoon extra-virgin olive oil, divided
• 4 portobello mushroom caps, stems and gills removed
• 4 large slic country-style sourdough bread, cut in half
• 1/2 cup sliced jarred roasted red peppers
• 1/2 cup chopped tomato
• 1/4 cup crumbled reduced-fat feta cheese
• 2 tablespoon chopped pitted Kalamata olives
• 1 tablespoon red-wine vinegar
• 1/2 teaspoon dried oregano
• 2 cups loosely packed mixed baby salad greens

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Cooking Directions

Step 1

Preheat grill to medium-high.

Step 2

Mash 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 3

Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl.

Step 4

Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side.

Step 5

Toss 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.