INGREDIENTS
1
loaf Ciabatta bread, sliced in half
6
balsamic portobello mushrooms
16 oz
fresh mozzarella
1 cup
pesto
1
jar roasted red pepper or 2 fresh roasted red peppers/li>
1 1/2 cups
tzatziki
6
portobello mushroom caps, stems removed
1 cup
balsamic vinegarette
1/4 cup
olive oil
2 cups
greek yogurt
1
seedless cucumber, finely diced
1/2 cup
rough chopped dill
1
lemon, juiced
3
heads of garlic, roasted
1 tbsp
salt