Spinach and Artichoke stuffed Portobello Mushroom

Spinach and Artichoke stuffed Portobello Mushroom.

Ingredients:

One 16 oz package frozen spinach (thaw & drained) * u can use fresh*

2 cans quatered artichoke hearts, drained and chopped *u can use fresh*

salt and pepper to taste

1 cup raw cashews

3 tbsp extra virgin olive oil

1 tsp garlic powder

1 tsp onion powder

1/2 tsp dried basil

1/4 tsp dried cayenne pepper

4 Portobello Mushroom caps, carefully cleaned and stems removed

Method:

Pre-heat oventp 350 degrees. Combine spinach, artichokes and a sprinkle of salt in a large saucepan and set over medium heat and heat through. 

Place cashews in a food processor and grind till they have a consistency of coarse meal.

Add olive oil, garlic and onion powders, basil, cayenne pepper, salt and pepper and puree until smooth.

Add cashew mixture to saucepan with the spinach mixture and mix well. Heat the mixture well and fill the mushroom caps with the filling. Place the mushrooms in the oven and bake for 15 to 20 mins.

Enjoy!!