Portobello Mushroom Melt

 

Featured this issue is Moessner's Portobello mushroom melt, made with garlic olive oil and balsamic vinegar, roasted red bell pepper, provolone cheese on parmesan sourdough, with wasabi mayo on the side. Served with soup or salad (maccaroni salad pictured), with their famous pickle. See their ad below for info.

 
 

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