Portabella Focaccia Sandwiches - cooking recipe

Ingredients

2 tablespoons olive oil or 2 tablespoons vegetable oil
2 large bell peppers, sliced 1/8-inch (green, red, yellow and or or orange)
1 medium onion, sliced
2 cups portabella mushrooms, sliced
1 lb loaf focaccia bread, sliced in half lengthwise
1/4 cup dijon-style mustard
1 1/2 cups mozzarella-cheddar blend cheese, shredded (chedarella)

Preparation

Heat oil in 10-inch skillet; add peppers and onion. Cook over medium heat, stirring occasionally, until peppers and onion begin to soften (6 to 8 minutes). Add mushrooms. Continue cooking, stirring occasionally, until mushrooms are softened (10 to 12 minutes).
Spread foccacia bread halves with mustard; top one half with mushroom mixture and cheese. Cover with top half of focaccia; cut into 8 wedges.