Bella Portabella Sandwiches

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

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.

YIELD: 4 sandwiches

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Mushrooms are a natural source of Vitamin D, essential for absorption of calcium and phosphorus in the body. There is nothing synthetic or chemical added. When exposed to UV light, our sliced mushrooms provide 100% DV of Vitamin D in a 3 oz. serving.