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  • 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


  • 1

    Preheat oven to 450F. Line a rimmed baking pan with parchment paper.

  • 2

    Brush the mushroom caps with the olive oil. Place on the prepared pan. Bake for 10 minutes, stem side down.

  • 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.

  • 4

    Transfer the cooked to spinach to a bowl and add the remaining ingredients. Mix until well-combined.

  • 5

    Remove the mushrooms form the oven and flip. Evenly distribute the filling inside the mushroom caps.

  • 6

    (Optional) Top with additional shredded cheese.

  • 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!

A Bright Moment

A Bright Moment


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