Paxton IGA Recipes
http://www.paxtoniga.com/Recipes/Detail/5700/
Bella Portabella Sandwiches
Yield: 4 portions
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Ingredients
| 4 | medium fresh portabella mushrooms (about 4 ounces each), stems removed | ||
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| 5 | Tablespoons | olive oil, divided | |
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| 6 | ounces | feta cheese | |
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| 2 | cloves | garlic, minced (about 2 teaspoons) | |
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| 1 | cup | (6 oz.) sun dried tomatoes in oil, drained and coarsely chopped | |
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| 1/4 | cup | lightly packed fresh basil leaves | |
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| 8 | slices | crusty white bread, toasted | |
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| 4 | cups | trimmed spinach leaves, stems removed | |
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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.
Please note that some ingredients and brands may not be available in every store.
Paxton IGA Recipes
http://www.paxtoniga.com/Recipes/Detail/5700/
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