INGREDIENTS
4
4 inches portobello mushroom caps
1 5 ounce package
Baby spinach, fresh
1 tbsp
Basil, fresh
1
Carrot
1
Celery
2 cloves
Garlic
1
Red onion, small
1
Sweet pepper, yellow
1
Zucchini, medium
1 tbsp
Lemon juice
2 tbsp
Olive oil
1/2 cup
Bread crumbs, fine dry
1/2 cup
Parmesan cheese
4
slices Provolone cheese