- steamed and washed portobello mushrooms
- washed spinach leaves
- 2 tablespoons minced garlic
- 1 can of artichoke hearts
- Salt and pepper to taste
- shredded mozzarella
Sauté artichokes and garlic in a cast iron pan with olive oil.
Start adding the spinach in handfuls at a time with salt and pepper too taste. Allow this mixture to cool and add half of you mozzarella to this mixture. Stuff the mushroom caps and cook in a small baking dish with the slide all the way down for 2-3 minutes.
Pull off and add the remaining cheese to the top, until the cheese is melted.
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