Ingredients
- 2 cups Josie Organics Organic Baby Spinach, lightly chopped
- 2 large Portobello Mushroom Caps
- 1 tbsp. Olive Oil
- 2 Garlic Cloves, minced
- ½ tsp. Salt
- ½ tsp. Black Pepper
- ½ tsp. Chili Pepper Flakes
- ½ tsp. Ground Cumin
- 1 tbsp. Fresh Parsley, chopped
- ½ cup Shredded Mozzarella Cheese
- ¼ cup Parmesan Cheese, shredded
- ¼ cup Whole Milk Ricotta Cheese
- (Optional) ¼ cup Marinated Artichokes, finely chopped
Servings: 2
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Directions
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1
Preheat oven to 450F. Line a rimmed baking pan with parchment paper.
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2
Brush the mushroom caps with the olive oil. Place on the prepared pan. Bake for 10 minutes, stem side down.
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3
In the meantime, add the lightly chopped spinach and garlic to a skillet over medium high heat with 1 tablespoon water. Stirring consistently, cook until the spinach has is tender and has cooked down.
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4
Transfer the cooked to spinach to a bowl and add the remaining ingredients. Mix until well-combined.
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5
Remove the mushrooms form the oven and flip. Evenly distribute the filling inside the mushroom caps.
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6
(Optional) Top with additional shredded cheese.
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7
Bake for 10-15 more minutes, until the cheese is melted. Broil 1-2 minutes at the end for extra crispiness on top. Enjoy warm!
