Bruschetta Mushroom Stacks

Base layer:

• 4 portobello mushrooms, washed, stems removed and caps intact

2nd layer:

• handful of baby spinach leaves

3rd layer:

• 1 clove minced garlic
• 1/4 cup sundried tomatoes, reconstituted by soaking in water for 10-15 mins
• 1/2 cup red peppers
• 2 tbsp packed fresh basil

4th layer (bruschetta):

• 3/4 cup diced plum tomatoes (use a mix of colors to make them look pretty), remove seeds to make less watery (of course eat the seeds because very flavorful)
• 1 tbsp freshly minced basil leaves, plus more to garnish
• 1 tbsp freshly chopped parsley or cilantro
• 1/2 lemon, squeezed over mixture
• 1/4 sweet onion, optional

1. Clean the 4 mushrooms.
2. Meanwhile, prepare all other layers. Wash the spinach and set it aside. In a food processor, combine all ingredients for the 3rd layer and blend until a smooth dip-like mixture forms.  For the 4th layer (brushcetta), combine all ingredients in a bowl and stir to combine.
3. Line each mushroom with a few baby spinach leaves.
4. Put a few teaspoons of the pureed layer on top of the spinach, and follow with some of the bruschetta mixture.
5. Garnish with a little extra basil, if desired, and serve immediately.
6. You may have some of the pureed mixture and the bruschetta left over.  Use on raw crackers or in a romaine leaf.