Ludlum Food Mart Recipes

Bella Portabella Sandwiches

Yield: 4 portions



In 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.

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.

Please note that some ingredients and brands may not be available in every store.

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Ludlum Food Mart Recipes