Arugula Salad with Watermelon, Mint and Feta and Stuffed Mushrooms

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.

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