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Portobello Sandwiches with Red Pepper Sauce
Ingredients
  • 4 (4-inch) portobello mushroom caps
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 garlic cloves, minced and divided
  • 2 (½-inch-thick) slices red onion
  • ¼ teaspoon kosher salt, divided
  • 8 (1.25-ounce) slices ciabatta bread
  • ½ cup bottled roasted red bell peppers, rinsed and drained
  • 1 tablespoon dry-roasted almonds, coarsely chopped
  • 1 teaspoon red wine vinegar
  • 2 ounces goat cheese, crumbled (about ½ cup)
  • 1 cup fresh spinach
  • 12 basil leaves
  • Grapefruit, Walnut, and Feta Salad
Steps
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