| Ingredient | ULF # | Portion |
|---|---|---|
| Forest Mushrooms Portabella Mushrooms | 128835 | 4 each |
| Highland Market Mayonnaise | 463398 | 1/4 cup |
| Sweet Baby Ray's Garlic Parmesan Sauce | 274961 | 1/4 cup |
| Santa Lucia Balsamic Vinegar | 289224 | 2 Tbsp. |
| Corto Extra Virgin Olive Oil | 267790 | 1/4 cup |
| Garlic Co. Fresh Garlic, chopped | 128579 | 1 tsp. |
| Aegean Feta Cheese Crumbles | 211457 | 1 cup |
| Tomato | 121004 | 1 each |
| Signature Bread Diamond Ciabatta Bread | 719299 | 4 each |
| Fresh Basil, chopped | 133025 | 2 Tbsp. |
Clean the portabellas, remove the stem and gills.
In a small bowl, mix olive oil, balsamic vinegar, chopped garlic, and 1 tbsp of the chopped basil. Coat the feta cheese with the olive oil mixture, reserving some for the mushrooms.
Lightly coat the mushrooms with the oil mixture. Grill for 3 minutes, the removed-gill side facing down. Turn over and grill the other side for 3 minutes. Fill the cap with the Feta cheese mixture, about 1/4 cup for each mushroom cap. Turn down the heat and cover for 1 minute, allowing the cheese to melt.
Slice and butter the Ciabatta buns, then grill lightly. Slice the tomato into 4 equal slices. Mix the mayonnaise and garlic Parmesan sauce together and use as a spread on the top bun.
Place the tomato slice on the bottom bun, sprinkle the remainder of the basil, add the portabella, and finish with the top bun.
Serves: 4
Serve with sweet potato chips tossed with kosher salt, red beets, and Herbed Yogurt and Cottage Cheese Dip.
