I finished off my Memorial Day celebration with a nice grilled portabello mushroom and bruschetta burger. The bruschetta was made with fresh tomatoes (without seeds), basil, salt, pepper, and just a drizzle of olive oil. I brushed the portabello mushroom with a little bit of Wegmans‘ basting oil and just threw it on the grill for 15 minutes. Then I added the bruschetta and a bit of chopped mozzarella and let it melt. It was a simple and delicious ending to a nice and simple weekend.