Portobello?Swiss Chard Sandwiches

• 4 large portobello mushroom caps, stemmed (1 lb.)
• 4 Tbs. plus 1 tsp. olive oil
• 2 cloves garlic, minced (about 2 tsp.)
• 1 large bunch Swiss chard, coarsely chopped (4 cups)
• 1 small Vidalia onion, thinly sliced (about 3/4 cup)
• 1 Tbs. balsamic vinegar
• 1 medium-size yellow tomato, thinly sliced (1 cup)
• 4 crusty French sandwich rolls, split

1. Preheat oven to 400F.
2. Place mushrooms, stem side up, on baking sheet lined with parchment paper.
3. Brush with 1 Tbs.
4. oil, and sprinkle with salt and pepper.
5. Bake 20 to 25 minutes, or until tender.
6. Cool to room temperature, then cut into 1/4-inch-thick slices.
7. Meanwhile, heat 1 tsp.
8. oil in large skillet over medium-high heat.
9. Add garlic, and cook 30 seconds.
10. Add chard and 2 Tbs.
11. water, and cook 5 to 7 minutes, or until leaves begin to wilt, turning frequently with tongs.
12. Cover; remove from heat.
13. Whisk remaining 3 Tbs.
14. oil with balsamic vinegar in small bowl.
15. Season to taste with salt and pepper.
16. Divide mushroom slices and chard among bottoms of rolls.
17. Top with onion and tomato slices, and drizzle each with 1 Tbs.
18. oil-vinegar mixture.
19. Cover with roll tops, and serve.

portobello mushroom caps, olive oil, garlic, swiss chard, vidalia onion, balsamic vinegar, tomato, crusty

Taken from www.vegetariantimes.com/recipe/portobello-swiss-chard-sandwiches-2/ (may not work)