4 large portobello mushrooms
olive oil spray
3 garlic cloves, crushed
2 shallots
125 ml fresh breadcrumbs
2 fresh basil sprigs
50 ml dried apricots, plumped & chopped
15 ml pine nuts
56 g feta cheese
Remove stalks from mushrooms and set aside. Spray base of mushrooms with oil and place undersides up in baking dish.
In a food processor; add mushroom stalks, garlic, shallots and breadcrumbs. Add basil sprigs, apricots, pine nuts and feta cheese. Process for 1 to 2 minutes. Divide mixture amongst mushroom caps. Bake in preheated 350 F (180 C) oven for 10 to 12 minutes or until mushrooms are tender and stuffing is crisp on the top.
Serves 4