Philly Portobello Steak Sandwiches

Prep: Wash and dry produce. Roughly chop the spinach. Wash the mushroom caps by damping a paper towel and wiping off any excess dirt. Cut into thin ¼ inch slices. Slice the bell peppers in half, remove seeds, stem and inside membrane. Cut the peppers into thin ¼ inch strips. Peel and dice the onion. Mince the garlic. Remove parsley leaves from stems, roughly chop leaves and discard stems. Slice the Fresno chili peppers in half, cut off stem and discard. Remove seeds if desired. Mince and use as much or as little as you like, depending on your preference for spice. Be sure to wash your hands thoroughly after handling hot peppers.

Heat a large sauté pan over medium heat. Add 1 tablespoon vegetable oil, onion and garlic, and sauté until softened and fragrant, about 5 minutes.

Add mushrooms, peppers, spinach and chili peppers. Cover the pan and turn heat to medium-low. Simmer until spinach is wilted and mushrooms begin to release some liquid, about 5-7 minutes.

Add parsley and salt and pepper to taste, and mix well to incorporate. Remove from heat.

Slice sandwich rolls open and scoop a generous amount of the mushroom mixture into each roll.

Serve immediately and enjoy!