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Bella Portabella Sandwiches

Russ Myers


Truth is Portobellos probably aren’t the belle of the mushroom world. It’s the wild ones, delicate, exotically shaped and rare to find, that are treasured – they also happen to be delectable. Morels, Chanterelle, Porcini, Shiitake. Portobellos, on the other hand, are an ordinary Crimini mushroom grown up, substantial in character and size, locally grown, available year-round therefore reliable, succulent morsels when roasted, and they’re not meat, which whenever non-vegetarians want to go there, makes for a fantastic meal. Plus, you don’t have to clean twenty-five of them to have a feast,

★★★★★ 1 vote
4 Servings
15 Min
15 Min
Stove Top


4 medium
fresh portabella mushrooms (about 4 ounces each), stems removed
5 Tbsp
olive oil, divided
6 oz
feta cheese
2 clove
garlic, minced (about 2 teaspoons)
1 c
(6 oz.) sun dried tomatoes in oil, drained and coarsely chopped
1/4 c
lightly packed fresh basil leaves
8 slice
crusty white bread, toasted
4 c
trimmed spinach leaves, stems removed


1In 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.
2Meanwhile, 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.
3Spread 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.

About Bella Portabella Sandwiches

Course/Dish: Other Appetizers
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy