Grilled Portobellos with Goat Cheese on Focaccia with Sun-Dried Tomato Almond Pesto

2 wedges of focaccia bread (or use Olive Focaccia, see recipe)
1/4 cup olive oil
4 large portobello mushrooms, cleaned and stemmed, cut into slices
1 large onion, thinly sliced1 tablespoon Juniper Provence Spice Mix
1/2 cup roasted red pepper strips
4 ounces goat cheese
2 tablespoons Sun-dried Tomato Pesto

Preheat broiler. Place Focaccia bread in single layer on a sheet pan and broil until toasted; set aside.

Heat oil in heavy large skillet over medium-high heat. Add mushrooms and onions, peppers and spice mix; sauté until tender, about 10 minutes. Salt and pepper to taste.

Spread Pesto on bread slices, top with goat cheese.  Divide mushroom mixture evenly over top.  Serve warm.