Ingredients
2 Portobello mushroom caps, de-gilled and cubed fine,
1/2 cup sun-dried tomatoes in oil,
1 sweet onion, chopped fine,
1 cup feta cheese,
1/2 cup artichoke hearts (12),chopped fine.
Preparation
Preheat skillet to medium. Add tomatoes and oil. Add onion and cook until transparent. Add mushrooms and cook until soft. Add artichokes and heat. Add feta until mixture is held together by the melted cheese. Serve with your favourite crackers.
