This dish has so many rich flavors and lovely colors from the green spinach, rich red sun-dried tomato pesto, and stark white feta cheese, layered on a pan-seared Portobello cap.
Heat 2 teaspoon of Spectrum® Mediterranean Extra Virgin Olive Oil in a large, non-stick skillet over medium heat.
Add two cloves of chopped garlic and cook for about 30 seconds, stirring to cook evenly until just golden.
Add the rinsed and drained spinach, salt and pepper to taste. Using tongs, toss the spinach to cook evenly for about 11/2 to 2 minutes, until just wilted. Drain in a colander set into a bowl. Save the spinach liquid for a soup or sauce. Set the spinach aside on a plate. Wipe out the skillet to re-use.
Place the Portobello caps in a large bowl. Drizzle 5 tablespoon of Spectrum® Grapeseed Oil evenly over the caps, tops and bottoms, turning to coat. Scatter the remaining 3 cloves of chopped garlic, and the chopped shallot evenly over the caps. Sprinkle with salt and pepper, using your hands or tongs to turn the caps and coat evenly.
Heat 1 tablespoon of Spectrum® Grapeseed Oil in the large skillet over medium heat. Arrange the caps, cut side down, single layer in the heated oil. Cover and cook for about 5-7 minutes, until the underside is caramelized and medium brown. Using tongs, turn the caps, cover and continue cooking for about 2-3 minutes, until the caps are softened and tender to your preference.
Remove and arrange onto a serving platter. Divide the spinach among the four caps, using tongs to arrange the spinach over the caps. Divide the sun-dried tomato pesto evenly over the spinach.
Scatter about 2 tablespoons of crumbled Feta cheese evenly over the Portobello caps. Serve immediately or chilled, alone or over mixed baby greens.