Bella Portabella Sandwiches

Yield: 4 portions

Ingredients

4 medium fresh portabella mushrooms (about 4 ounces each), stems removed
5 Tablespoons olive oil, divided
6 ounces feta cheese
2 cloves garlic, minced (about 2 teaspoons)
1 cup (6 oz.) sun dried tomatoes in oil, drained and coarsely chopped
1/4 cup lightly packed fresh basil leaves
8 slices crusty white bread, toasted
4 cups trimmed spinach leaves, stems removed

Directions:

In a 12-inch skillet (preferably nonstick), heat 1 tablespoon of the oil over medium-high heat. Add mushroom caps, smooth side up; cover and cook until caps look moist, about 8 minutes. Turn caps; cover and cook until browned and tender, about 7 minutes; drain on paper towels.

Meanwhile, in a food processor container, combine feta and garlic; pulse 2 or 3 times, until chopped. Add tomatoes, basil and the remaining 4 tablespoons olive oil; pulse just until mixture is spreadable but a bit chunky.

Spread mixture on bread slices, dividing evenly. Arrange spinach leaves and mushroom caps on 4 of the bread slices; top with remaining bread.

To serve, cut sandwiches in halves.

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