Portabella Mushroom & Spinach Subs

Ingredients

• (1) 12 oz baguette
• 2 packages (6 oz each) sliced portabella mushrooms
• 4-5 cups (about 2/3 of a 6 oz package) spinach, chopped

• 1/2 cup extra-virgin olive oil
• 1 cup of your favorite shredded cheese (I have used chipotle gouda, Mozzarella, provolone, sharp cheddar & Parmesan.....they're all good!)
• 1/4 cup chopped parsley
• 1/4 cup thinly sliced red onion
• 4 tbsp red wine vinegar
• 2 tbsp spicy mustard
• 1 tbsp chopped garlic
• 1 tbsp Worcestershire sauce
• Salt & pepper, to taste

Instructions

1. Preheat oven to 350 degrees.
2. Slice the baguette evenly into 4 slices

3. Slice vertically across the top of each baguette, & slightly "hollow" it, pulling out some of the bread inside.

4. Set aside.
5. In a bowl, whisk the red wine vinegar, Worcestershire sauce, mustard, garlic, and olive oil.

6. Place mushrooms & red onion slices in a shallow baking dish & pour marinade over; stir/toss to coat well.
7. Sprinkle with salt & pepper; set aside to marinate.
8. In a skillet/saute pan over medium high heat, transfer the mushroom & onions to pan.
9. Keep dish with remaining marinade; you will transfer the mushrooms & red onions back to it once they're cooked.
10. Cook approximately 6 minutes, stirring constantly, or until mushrooms are tender.
11. Now would be a good time to place your baguettes in the oven & heat for approximately 5 minutes while you're performing the next steps.
12. Place cooked mushrooms & red onions back in marinade dish & slice the mushrooms into small pieces; about the size of a nickel or quarter.
13. Slowly add spinach & parsley, stirring. The spinach will wilt down a little as you go.

14. Remove baguettes from oven & stuff with the mushroom & spinach mixture. Top with shredded cheese.