3 Tbsp. FRENCH'S Spicy Brown Mustard
1/4 cup packed fresh basil leaves
5 Tbsp. Italian dressing , divided
4 medium portobello mushroom caps , (about 1 pound)
2 large red bell peppers , seeded and quartered
1 medium sweet onion , cut in 1/2-inch thick slices
4 small whole wheat hoagie rolls, split
PLACE mustard, basil, and 2 tablespoons of the Italian dressing in food processor. Cover. Process until smooth, scraping down sides as necessary. Set aside.
GRILL mushrooms, peppers, and onions over medium heat 8 to 10 minutes, turning occasionally and brushing mushrooms with remaining Italian dressing.
PLACE 1 portobello mushroom cap on each roll. Top with peppers and onions. Drizzle vegetables with Pesto before serving.