Hi Housewives!

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!

RHC