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Bella Portabella Sandwiches


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  • 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


Servings 4


Step 1

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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