Hearty flavored portabella mushrooms are paired with mixed peppers and onions, and served between layers of foccacia bread.
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2 tablespoons Land O Lakes® Butter
1 large (1 cup) bell pepper (green, red, yellow or orange), sliced 1/8-inch
1 large (1 cup) onion, sliced
6 ounces (2 cups) portabella mushrooms, sliced
1 (12- to 16-ounce) loaf focaccia bread, sliced in half horizontally
1/4 cup Dijon-style mustard
4 ounces (1 cup) shredded Cheddar cheese
Melt butter in 10-inch skillet until sizzling; add bell pepper and onion. Cook over medium heat, stirring occasionally, 6-8 minutes or until vegetables begin to soften. Add mushrooms. Continue cooking, stirring occasionally, 10-12 minutes or until mushrooms are softened.
Spread foccacia bread halves with mustard; top 1 half with mushroom mixture and cheese. Cover with top half of focaccia; cut into 6 wedges.