Ingredients
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2 cloves garlic, finely minced
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3 tbsp Nature's Promise extra virgin olive oil
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1 tbsp Nature's Promise balsamic vinegar
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4 large portabella mushrooms
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1 large red onion
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4 3/4 inch slices country bread
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1 cup baby arugula
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1/2 cup Simply Enjoy sweet potato and harissa dip, plus more to serve
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1/2 cup crumbled feta cheese
Steps
1
Whisk together garlic, oil, vinegar, salt (in moderation) and ground pepper. Remove the stems from the mushrooms and discard. Slice the onion into 4 ¼-inch slices. Generously brush mixture over both sides of mushrooms and onions. Reserve any remaining mixture.
2
Heat grill to medium hot. Grill 8-10 min., flipping once, or until softened and cooked through. While vegetables grill, brush bread slices on both sides with remaining garlic, oil and vinegar mixture and grill, turning once, 2-3 min., or until toasted.
3
Slice mushrooms. Top each toasted bread slice with ¼ of the arugula, mushroom slices, grilled onions, dip and crumbled cheese. Serve immediately, passing extra sweet potato dip, if desired.
Tips
Use a hearty country loaf, such as a bâtard from the bakery. Cut slices from the middle of the bread, so you get the largest possible pieces.
