Wanted to post this quick and easy recipe for you since I posted the pic of this last week. My friend Rosie made spinach and artichoke stuffed portobellos and shared the recipe with me. So, last week I made them too. They were great. However, I thought the spinach and artichoke mix were so good that I feel they can stand on their own and I plan on making it that way from now on. The mushroom was good but if you are pressed for time you can skip that whole thing. I have to be honest I like simple sides so here is my version.
- 1 bag of fresh baby spinach
- 1 can of rinsed artichoke hearts (sliced)
- 1 cup of shredded mozzarella (reduced fat)
- extra-virgin olive oil
- salt and pepper to taste
Heat 1-2 tablespoons of olive oil. Add your spinach and cook for a minute or two. Then, add your sliced artichoke hearts. When cooked about 5-10 minutes add to a bowl and stir in your shredded mozzarella. Salt and pepper to taste. Enjoy!