Portobella Mushroom Burger
4 (about 3/4 lb) portobella mushroom caps
1 Tbsp + 8 tsp Wegmans Basting Oil, divided
Wegmans Sea Salt to taste
fresh ground pepper to taste
1 cup bruschetta, drained, divided
4 Tbsp (about 1 oz) crumbled Valbreso French Feta,divided
1 loaf Ciabatta bread, cut into 2 x 3-inch sections and halved
Preheat oven to 350 degrees.
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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