Vegan Portobello Muffuletta

Ingredients

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

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