• 1/2 cup butter , softened
  • 2 tablespoons garlic , roughly chopped
  • 1/4 cup parsley , finely chopped
  • 4 portabella mushrooms , stems removed
  • 4 bread rounds (foccacia about same size as mushroom caps)
  • shredded lettuce
  • sliced onion
  • 1 Put your cleaned mushroom caps, bottom side facing up, in a small baking dish.
  • 2 In a bowl, mash the butter and mix in the garlic, parsley, and salt and pepper to taste.
  • 3 Put about 2 tbls. of butter mix on top of each mushroom.
  • 4 Bake mushrooms until tender (15-20 min.).
  • 5 Slice foccacia down the center horizontally to create a bun.
  • 6 Dip the inside of each bun half in the oozing hot butter liquid in the mushroom baking dish to moisten.
  • 7 Put a mushroom in the center and top with lettuce, sliced onion, and salt and pepper to taste.
  • 8 As you eat, the butter and mushroom juices will drip out of your sandwich, so be prepared.