If you're a mushroom lover, this sandwich is for you. Start by marinating portobello mushroom caps in a mixture of balsamic vinegar, olive oil, garlic, and herbs. Roast the mushrooms in the oven until tender and juicy. Toast some whole grain bread and spread a layer of pesto on one side. Place the roasted mushrooms on the bread and top with fresh spinach leaves and sliced tomatoes. This sandwich is not only packed with umami flavor but also provides a good source of antioxidants from the mushrooms.
