Portobello Mushroom Burger

My favorite local grocery store, Wegmans, has a magazine they sell (and sometimes give out for free!) that features recipes with stuff you can very handily (is that a word?) buy at their stores. This is one of those recipes. So where it says “Mediterranean Bar”, that just tells you where to find it in their store. This recipe has possibilities. I do like the combination of the bruschetta topping and the feta cheese. In fact, the next day for lunch I had toasted Italian bread topped with those two items, and it was awesome. The mushroom just wasn’t doing it for me. It was so juicy, TOO juicy, in fact. I almost had to tie my hair back to eat the thing! Also, the ciabatta bread is just too dang hard. But I will keep buying the bruschetta topping. I served this sandwich with some fries.

rating: 7

Portobello Mushroom Burger
(Wegmans Menu magazine)


4 (about 3.4 lb) portobello mushroom caps
1 tbsp + 8 tsp Wegmans Basting Oil, divided
Wegmans Seat Salt to taste
Fresh ground pepper to taste
1 cup bruschetta (Mediterranean Bar), drained, divided
4 tbsp (about 1 oz) crumbled Valbreso French Feta (Cheese shop), divided
1 loaf Ciabatta bread, cut into 2 x 3″ sections and halved


Preheat oven to 350 degrees F.

1. Place mushrooms, gill-side up, on a baking sheet lightly oiled with 1 tbsp basting oil. Drizzle each cap with 2 tsp basting oil; season to taste with salt and pepper.
2. Bake 18-20 min., until gills are shiny and moist.
3. Add 1.4 cup bruschetta on each cap; top each with 1 tbsp cheese. Bake 10 min. until cheese begins to brown.
4. Place mushroom caps between bread slices and serve.

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