|Foresy Mushrooms Portabella Mushrooms||128835||4 each|
|C.F. Sauer Mayonnaise||271510||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|
|Bay Produce Hydro Tomato||121777||1 each|
|New French Bakery Garlic Ciabatta Buns||719175||4 each|
|Bay Produce Fresh Basil, chopped||133030||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.
Serve with sweet potato chips tossed with kosher salt, red beets, and Herbed Yogurt and Cottage Cheese Dip.