2008 Delicious Living Reader Recipe Contest: HONORABLE MENTION, Appetizer/Sides
Serves 6 / These can be cut up for easier eating as an appetizer; or use baby bella mushrooms for the perfect finger food. Or serve a whole large mushroom as a lovely light dinner.

3 tablespoons extra-virgin olive oil, divided
2 teaspoons balsamic vinegar
1 teaspoon sea salt
1/2 teaspoon black pepper
3 large portobella mushroom caps
1/2 cup chopped red onion
3 cups roughly chopped baby spinach
2 teaspoons minced garlic
1/3 cup panko
1/2 cup crumbled Organic Valley Feta cheese
3 tablespoons Blue Diamond Blanched Slivered Almonds, toasted

1. Preheat oven to 350˚. In a small bowl whisk together 11/2 tablespoons oil with vinegar, salt and pepper.

2. Trim mushroom stems and scrape out gills, discarding both. Wipe mushrooms clean with a damp towel, pat dry, then brush inside and out with vinegar mixture.

3. Heat remaining oil in a large skillet over medium heat. Saute onion for 5 minutes, then add spinach and garlic, sauteing until spinach wilts, about 2 minutes. Remove from heat and stir in panko and feta cheese. Stuff mushroom caps with onion mixture, then place in a shallow baking dish. Sprinkle with almonds. Bake for 20 minutes.

The 2008 Recipe contest is sponsored by:
Blue Diamond Crown Prince Myenberg Imagine Kikkoman Organic Valley Mori-Nu Rachel's Dairy