Stuffed Portabella Mushrooms
- 4 Portabella mushrooms caps, stemmed and washed
- 1 Tbsp EVOO
- 1 Tbsp coconut oil
- 2 cloves garlic, chopped
- 2 cup baby spinach leaves
- 1 15 oz can artichoke hearts, chopped
- ½ cup shredded goat-milk gouda cheese
- Salt and pepper to taste
Preheat oven to 425. Rub flat surface of Portabellas with olive oil and place on a baking sheet. In a skillet, warm the coconut oil. Add the garlic and cook for 1 minute. Next add the chopped artichokes and the spinach and cook for 2 minutes, just until the spinach wilts. Remove from heat and mix in the shredded gouda cheese.
Transfer the artichoke and spinach mixture into the mushroom caps. Bake for 15 minutes and serve.
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.