This recipe looked absolutely delicious so I didn't make many changes. I marinated the portobellos in olive oil and balsamic vinegar and broiled them instead of sauteing. The walnut pesto is just the basic basil, olive oil, walnuts, and parmesan combination (I left out garlic because raw garlic kills me). The only roll-y bread I could find at Trader Joe's wasn't vegan so I didn't bother trying to veganize the pesto, although I have made some good vegan pesto using miso instead of cheese.
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