4 tablespoons Simple Root Spinach Artichoke Kale Dip
1 baguette, split in half lengthwise
2 portobello mushrooms, sliced 1/4 inch thin
1/2 red onion, sliced thin
2 tbs olive oil
1 tbs balsamic vinegar
1/4 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup baby arugula
Preheat oven to 400 degrees F.
In a medium bowl, combine the sliced portobellos, red onion, olive oil, balsamic vinegar, thyme, salt, and pepper. Evenly spread the mushroom mixture on a sheet pan and roast for 20 minutes. Remove from oven and allow to cool for 2-3 minutes.
Spread both sides of the baguette with the spread. Place the mushroom onion mixture on the bottom half of the baguette. Add the arugula and top with the other half of the baguette. Cut the baguette in half and serve.