Grilled Portabella Sandwich with Tomatoes and Feta Cheese

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.