Spinach & Goat Cheese Stuffed Portobello Mushrooms

Portobello Mushrooms. Mmmmmm, there are endless possibilities. I love to get creative and experiment with different combinations. Also, any chance that I get to add spinach to something is a bonus. I am constantly battling iron deficiency anemia. It has been an up-hill battle for some time now. Iron deficiency anemia is when you have too few healthy red blood cells due to too little iron in the body. I try to consume foods that are high in iron on a daily basis. Those foods high in iron include: almonds, peas, and swiss chard. And last, but certainly not least, SPINACH. Which, will always be a favorite. Haha! What are some foods high in iron that you consume on a daily basis?

Spinach & Goat Cheese Stuffed Portobello Mushrooms

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients

• 6 Organic Portobello Mushrooms, Cleaned & Stems Removed Melissa's Produce
• 2 tbsp Organic Olive Oil Garcia Del La Cruz
• 1 cup Organic Mozzarella Cheese Rumiano Cheese
• 1/2 cup Organic Goat Cheese
• 1 cup Fresh Organic Spinach Melissa's Produce
• 2 cloves Organic Garlic. Minced Melissa's Produce
• Himalayn Pink Salt San Franciso Salt Company
• Organic Black Peppercorn Spicely Organics

Instructions

• Preheat oven to 350 degrees F.
• Clean mushrooms by wiping with wet paper towel. Remove stems.
• Top with spinach, mozzerella cheese, garlic and goat cheese.
• Brush bottoms of mushrooms with olive oil. Place in baking pan.
• Bake for 10-15 minutes.

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