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