4 large Portobello mushrooms1/4 cup canola oil, divided2 garlic cloves, minced3 cups spinach, washed and trimmed4 ounces goat cheese, room temperature4 sandwich rolls, any type2 teaspoons olive oilSalt and Pepper
Preheat oven to 350 degrees.
With a damp cloth, wipe off the mushrooms and remove the core. (Note: save the core for a stock. Do not rinse mushrooms under water. It makes them very tough.) On a grill or in a frying pan up to medium to high heat, brush the mushrooms with half the oil and cook for 5-8 minutes on each side. In a sauté pan, add the remaining oil; cook the garlic and spinach over medium heat for 1-2 minutes with salt and pepper until softened. Add the goat cheese and cook another 2-3 minutes until it has softened and melted.
Cut the rolls in half. Brush each half with the olive oil. Bake for 4-5 minutes until slightly toasted. On each bun, place a mushroom and some of the spinach/goat cheese mixture. Serve immediately.