Recipe for Portobello Sandwiches 
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Yield:
1 table
Ingredients:
Amount Ingredient
3 tbl olive oil
4 med -size portobello mushrooms (about 1 pound), stems removed
6 oz sun-dried tomatoes in oil (about 1 cup)
6 oz feta cheese
2 med -size garlic cloves, minced (about 2 teaspoons)
1/4 cup lightly packed fresh basil leaves or 1 tablespoon dried basil
8 slc crusty white or multigrain bread
Instructions:
Instructions: In a large skillet (preferably nonstick), over medium-high heat, heat 2 tablespoons of 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.

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