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Portobello Mushroom Sandwich With Artichoke Tapenade

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Ingredients

2 portobello mushroom caps

1 zucchini, cut in 3" segments, then sliced lengthwise

1 med tomato, sliced

2 crusty multigrain rolls (4 oz each), insides scooped out, or 2 slices whole grain bread

2 oz fresh goat cheese

2 tbsp artichoke tapenade

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