Bella Portabella Sandwiches

Bella Portabella Sandwiches
Bella Portabella Sandwiches

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    medium portabella mushrooms - (abt 4 oz ea) stems removed

  • 5

    tablespoons olive oil divided

  • 6

    ounces feta cheese

  • 2

    medium garlic cloves minced

  • 6

    ounces sun-dried tomatoes in oil drained, and coarsely chopped - (abt 1 cup)

  • 1/4

    cup fresh basil leaves - (lightly packed)

  • 8

    slices good-quality white bread toasted

  • 4

    cups trimmed spinach leaves stems removed

Directions

In a 12-inch skillet (preferably nonstick), over medium-high heat, heat 1 tablespoon of the oil. Add 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. This recipe yields 4 servings.

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