1 oz pkg basil, stems removed
1/2 lemon, juiced
1 T miso paste
4 cloves garlic
1/2 c (heaping) walnuts, plus a few to garnish
4 or 5 portobello mushroom caps, stems removed, washed
water
Preheat 375
In food proccessor, whir spinach, basil, lemon juice, garlic, miso, and walnuts.
while spinning, pour in small amounts of water until smooth.
lay mushrooms on foil lined cookie sheet, drizzle with olive oil and sprinkle with salt and pepper.
fill each mushroom cap heaping with spinach mixure.
bake for 12-15 minutes, remove, and garnish each with 1 or 2 walnuts.
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