Vegan Portobello Muffuletta recipes

Ingredients

• 3 large portobello mushrooms
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons chopped garlic
• 3 tablespoons white wine or vegetable broth
• 1/4 teaspoon fine sea salt
• 1/4 cup sliced pitted black olives
• 1/4 cup sliced pimento-stuffed green olives
• 1 tablespoon chopped fresh flat-leaf parsley
• 1/2 teaspoon chopped fresh oregano
• 1 tablespoon red wine vinegar
• 1 (8-inch) round loaf Italian or French bread, halved horizontally
• 1/3 cup sliced roasted red peppers
• 1/3 cup sliced marinated artichoke hearts
• 3 tablespoons pine nuts
• 12 basil leaves
• 1/4 teaspoon ground black pepper

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