Description: Guaranteed to delight the most finicky of Hobbits!

Submitted by: Nikkili on 2004-04-25 14:46:34

Serves: 1

Prep Time: 20 min

Difficulty: Easy

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Ingredients

1 large portobello mushroom, about 5 inches across
2 slices of bacon
1 T. oil (optional)
1 large sesame seed bun
1/4 teasp minced garlic
1/4 cup feta cheese, finely crumbled
1/4 cup marsala wine (you may use any red wine, but marsala is best)
Several tender young spinach leaves, deveined
2 slices tomato
dash of black pepper

Instructions

Preheat oven to 350 degrees (this is to brown the bun)

Clean portobello mushroom. Remove stem, reserving it for your next batch of stew :)

Heat a skillet over moderate flame, and cook bacon till nicely crispy. Remove bacon from pan, and set aside. Reduce heat, and place whole portobello mushroom, top down, in the bacon fat, until nicely browned. ( If the pan doesn't have enough bacon fat to keep the mushroom from sticking, you can add the T. of oil.)

Lift mushroom up with spatula, while adding marsala wine and minced garlic to the skillet, stirring a bit so the garlic doesn't burn. Replace mushroom in the skillet, this time, gill side down. Cover and steam until mushroom is cooked through. (Keep an eye on that pan, mushrooms can get overcooked pretty quick!)

While mushroom is cooking, Slice sesame seed bun. Sprinkle feta cheese over both halves. Place them on an ungreased baking sheet, and heat in oven for one or two minutes, just till cheese is melted.

Remove mushroom from frypan, and place, top down, on lower slice of bun. Top with slices of bacon. Sprinkle with pepper. You won't need salt, the feta cheese will likely have enough of a salty taste to make you happy!

Add spinach leaves and slices of tomato, and crown your mushroom masterpiece with the top half of the bun.

Enjoy!