Portabella Focaccia Sandwiches

• 2 tablespoons olive oil or 2 tablespoons vegetable oil
• 2 large bell peppers, sliced 1/8-inch (green, red, yellow and or or orange)
• 1 medium onion, sliced
• 2 cups portabella mushrooms, sliced
• 1 lb loaf focaccia bread, sliced in half lengthwise
• 1/4 cup dijon-style mustard
• 1 1/2 cups mozzarella-cheddar blend cheese, shredded (chedarella)

1. Heat oil in 10-inch skillet; add peppers and onion. Cook over medium heat, stirring occasionally, until peppers and onion begin to soften (6 to 8 minutes). Add mushrooms. Continue cooking, stirring occasionally, until mushrooms are softened (10 to 12 minutes).
2. Spread foccacia bread halves with mustard; top one half with mushroom mixture and cheese. Cover with top half of focaccia; cut into 8 wedges.

olive oil, bell peppers, onion, portabella mushrooms, bread, mustard, mozzarellacheddar blend cheese

Taken from www.food.com/recipe/portabella-focaccia-sandwiches-130760 (may not work)