6 small Portobello mushrooms
2 Tbps Garlic herb olive Oil
2 cloves garlic, minced
4 cups fresh spinach
1/2 Cup Mozzarella Cheese Shredded
1 tps House Blend by Taylor Homemade
1/2 cup diced peppers
1/2 cup chopped onions
1/2 cup chopped cherry tomatoes
Preheat oven to 375˚F (190˚C).
Remove the stems from the mushrooms. Place the top half on a baking sheet.
Mince the stems.
Add olive oil to a pan and add the minced stems and minced garlic. Stir and cook for 2 minutes.
Add the seasoning, spinach, pepper, onions and tomatoes, cook until spinach wilts.
Turn off stove, add cheese to mix and stir.
Take a spoonful of the spinach mixture and fill each mushroom top.
if you like add additional cheese to the top of the mushrooms.
Bake for 12-15 minutes or until golden brown.