Quick and easy dinner idea.
I'm sorry the picture just doesn't do them justice, they were way more delicious than they look here.
Ingredients
4 large Portobello Mushrooms
2 yellow onions, sliced
1/4 cup coconut oil
2 cups frozen spinach
1 tsp. nutmeg
1/4 tsp. cayenne pepper
4 oz. cream cheese)
2 oz. crumbled feta cheese
sea salt and pepper to taste.
Turn oven broiler to high.
Rinse tops of mushrooms and remove any debris. Wipe with a paper towel. Remove and chop just the stems and set them aside.
Place mushroom caps top side up on a tray and broil for 5 min. Then turn them over and broil another 5 min. This will draw the moisture out, make sure the mushrooms are not so close to the broiler that they burn. Once they are done remove them from the oven and set aside.
Sauté the onions in the coconut oil until golden (not browned) and then add the spinach, chopped stems, nutmeg and cayenne, continue sautéing. Once the spinach is tender turn down the heat and add the cream cheese. Once the cream cheese has been completely mixed in, season with salt and pepper to taste.
Place the mushroom caps on their tops and fill the well with the onion/spinach mixture. Top with feta cheese and place the filled caps back under the broiler until the feta is lightly browned.
Enjoy, and make sure you share!
