Ingredients:
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

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.

YIELD: 4 sandwiches