• On each french bread half, spoon about 2 tablespoons marinara sauce and spread across. Layer sauteed portabella mushrooms, tomatoes, red onions,sweet peppers and green onions. Top with queso fresco. Arrange prepared rolls in a single layer on a baking sheet and bake in a 400 F oven for about 5 minutes or until bread is crisp and cheese is slightly melted. Serve hot.

For the Sauteed Portabella Mushrooms

• Using a damp cloth, wipe mushrooms of any dirt and sliced thinly.
• In a skillet over medium heat, heat olive oil. Add garlic and cook, stirring regularly, for about 30 seconds or until aromatic. Add mushrooms and cook until lightly browned. Increase heat to high and add wine. Season with salt and pepper to taste. Continue to cook, stirring regularly, until liquid is absorbed.