Ingredients
2 baguettes, halved across
4 T red wine vinegar
2 T dijon mustard
1 T Worcestershire sauce
1/2 cup extra-virgin olive oil
6 cloves garlic, finely chopped
8 portobello mushroom caps
Coarse salt and coarse black pepper
1/4 cup parsley, finely chopped
6 cups spinach, coarsely chopped
feta cheese
roasted red peppers, cut into strips

Instructions
In a small bowl, whisk together vinegar, mustard, Worcestershire sauce, extra-virgin olive oil and garlic. Place mushrooms in a shallow dish and pour marinade over the caps. Turn caps in marinade and season with salt and pepper. Let stand 10 minutes.

Grill mushrooms 4 to 5 minutes on each side. Slice and transfer back to marinade and add the parsley and spinach. Season with salt and pepper, to your taste.

Toast baguettes.

Layer the mushrooms into baguettes and top with feta cheese and red peppers.