The combination of mint, watermelon and feta is phenomenal! The recipe comes from one of my go to cookbooks, Live to Eat: Cooking the Mediterranean Way by Chef Michael Psilakis. I checked it out from the library 4 or 5 times before I finally said to myself, I need to just buy this. I had some of the spinach and artichoke dip that I saved from my twice baked potatoes, so, I used it to stuff some portobello mushrooms. I topped the dip with a slice of tomato, I season the tomato with salt, pepper and oregano. I covered the mushroom with panko tossed in olive oil and added a little feta on top to tie it all together. Baked at 400 for 20 minutes. What a sensational meal.