Spinach and Feta Stuffed Mushrooms

Ingredients

• 8 portobello mushrooms, cleaned and gills removed
• 1 cup cherry tomatoes on the vine
• 1 tablespoon Gefen Olive Oil
• salt, to taste
• pepper, to taste
• 1/4 cup Gefen Panko Crumbs
• 1 tablespoon chopped fresh parsley
• 2 tablespoons Parmesan cheese
• 2 tablespoons Gefen Olive Oil
• 1 medium onion, diced
• 1 and 1/2 teaspoons kosher salt, divided
• 2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
• 2 tablespoons butter
• 1 (24-oz./680-g.) bag frozen chopped spinach, defrosted
• 1/2 cup heavy cream
• black pepper, to taste
• 8 ounces (225 grams) Ta’amti Feta Cheese, drained and crumbled