Stuffed Portabello Mushrooms - Raw Recipe

I made a cooked version the other night and then thought it could be easily adapted to raw. I was right!

3-4 Large Portabello Mushrooms - stems removed (and reserved for something else)
In a bowl with a lid, layer the mushroom caps with olive oil, balsamic vinegar. Cover and turn every few minutes while making the stuffing. Allow to marinate at least an hour, or overnight.

Stuffing:
Chop baby spinach leaves - a couple of handfuls
6 sprigs of fresh cilantro-chopped
4 leaves of basil - chopped
1/2 cup chopped walnuts
1/4 cup dried cranberries
1/4 cup dried cherries
(or you can use raisins)
Balsamic vinegar and olive oil
salt, pepper, sprinkle of red peppers or cayenne to taste
Allow to marinate about an hour
then add:
1/2 cup feta cheese

Stuff the mushroom caps, and add some fresh raspberries to the top and serve!
Yummy
And this is great the next day for a lunch on the go.