1/2C. Roasted Red Peppers (Drained and Chopped)
1/4c. Low Fat Mayonnaise
1 Garlic Clove (Chopped)
1/8tsp. Cayenne Pepper
Pam Spray
4Lg. Portobello Mushrooms (Stems Removed)
4 Red Onion Slices (1/2” Thick)
4 Slices Crusty Country Bread (1/2” Thick)
2Tbl. Rice Vinegar
4c. Baby Spinach Leaves

Blend first 4 ingredients in processor until smooth. Season with Lite Salt and Pepper to taste. Spray grill w/Pam. Spray mushrooms and onion slices w/Pam. Sprinkle w/salt & pepper. Grill vegetables until tender. Toast bread. Transfer 2 Tbl. Red pepper mayo to large bowl. Wisk in vinegar, add spinach & toss. Divide among 4 plates. Place one toasted bread slice atop spinach then top w/one portobello mushroom, then one slice of grilled onion. Spoon 2Tbl. Red pepper mayo on top and garnish with parsley sprig.

Yields: 4 Servings