Recipe - Grilled Portobella Sandwiches

4 lg Portobello mushrooms
2 tablespoon Olive oil
Bayou Blast; see * Note
1 One half cup Extravirgin olive oil
One half cup Balsamic vinegar
2 teaspoon Minced garlic
2/3 cup Small minced grilled eggplant
One half cup Chopped Calamata olives
2 tablespoon Finelychopped basil
Salt; to taste
Freshlyground black pepper;
to taste
8 cup Fresh spinach; stemmed,
cleaned
1 cup Chicory Farms feta cheese
4 Italian Roma tomatoes; split
in half,
And roasted
1 Teninch round of grilled
flat bread
1 tablespoon Chopped parsley

* Note: See the "Bayou Blast {Emeril's Creole Seasoning}" recipe which is
included in this collection.

Preheat the grill. Season the Portobello mushrooms with the olive oil and
Bayou Blast. Place on the hot grill and cook for 3 to 4 minutes on each
side. Remove from the grill and slice on the bias. In a mixing bowl, whisk
the extravirgin olive oil and balsamic vinegar together. Add the garlic,
eggplant, olives, and basil. Season with salt and pepper. Toss the spinach
with the dressing. Season with salt and pepper if needed. Mound the greens
in the center of the platter. Lay the mushroom slices across the top of the
greens. Crumble the Feta cheese over the mushrooms. Garnish with the
roasted tomatoes, flatbread and parsley. This recipe yields 4 maincoarse