Preparation 10 minutes
Cooking time 15 minutes)
3 tablespoons olive oil
4 medium-sized portobello mushrooms (about 1 pound), stems removed
6 ounces sun-dried tomatoes in oil (about 1 cup)
6 ounces feta cheese
2 medium-sized garlic cloves, minced (about 2 teaspoons)
1/4 cup lightly packed fresh basil leaves or 1 tablespoon dried basil
8 slices crusty white or multi-grain bread
4 cups spinach leaves
In a large skillet (preferably nonstick), over medium-high heat, heat 2 tablespoons of the olive oil. Add caps, gill side down; 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, pressing excess moisture from mushrooms.
Meanwhile, drain sun-dried tomatoes, reserving 2 tablespoons of the oil; coarsely chop tomatoes. In a food processor container, combine tomatoes, feta and garlic; pulse until coarsely chopped. Add reserved tomato oil, the remaining 1 tablespoon olive oil and the basil; pulse just until mixture is spreadable but a bit chunky.
To assemble sandwiches: Spread tomato-feta mixture on bread slices, dividing evenly. Arrange spinach leaves and mushroom caps on 4 of the bread slices; top with remaining bread.
Makes 4 sandwiches.