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Ingredients

• 8 portobello mushrooms
• 2 cup fresh spinach
• 1/2 cup fresh parsley
• 1/4 cup fresh basil
• 1 clove garlic
• 2 lemons
• 1/4 cup pine nuts
• 1 tbsp balsamic vinegar
• 1/3 cup olive oil
• 6 slices white bread

Directions

Place the stems from 8 portobello mushrooms into a food processor along with 2 cup fresh spinach , 1/2 cup fresh parsley , 1/4 cup fresh basil , 1 clove garlic , the zest from 2 lemons , 1/4 cup pine nuts and 1 tbsp balsamic vinegar . Blend the ingredients until the mixture forms a uniform paste. Then add 1/3 cup olive oil and continue to blend until the mixture is smooth. Add 6 slices white bread and blend again until the bread is crumbed and evenly distributed through the mixture.

Place the mushroom caps gill side up in a roast tin and divide the filling evenly between them to form a small mound on each. Bake in the oven at gas mark 8 for 15 minutes.