This tasted so much better than the picture looks. I haven’t quite figured out the macro setting on this camera Regardless – this was a yummy vegetarian dinner. I marinated the Portobello mushroom in soy, ginger and garlic for about 45 minutes. The roasted red peppers I made ahead of time. Pre heat oven to 400 degrees, slice pepper in half and de-seed. Sprinkle with olive oil and cook until skin begins to blister. Remove from oven and put in a bowl and cover with plastic wrap. When pepper has cooled remove skin. Heat Grill and cook Portobello until warmed through (about 10 minutes) serve with roasted red peppers (sliced) goat cheese and top with spinach. I put mine in a whole wheat sandwich round and served alongside wild rice and a side salad. Definitely a good summer dish and a nice alternative to meat. I will do this throughout the summer I am sure – you could do the peppers on the grill for that matter – just depends on how much time you want to spend outside. Its been unseasonably hot here so far this year so I opted for the cooler indoor temps and only grilled the mushroom. I think the next time I do this I will top with basil and see how that changes the flavors up a bit.