10 large mushrooms, organic
2 tablespoons avocado oil
1/2 teaspoon sea salt
12 ounces of organic spinach, frozen or fresh works
1/4 teaspoon cracked black pepper


Clean mushrooms with a damp cloth and remove the stems. Chop the stems and set aside. In a large skillet, over medium heat, add 1 tablespoon of avocado oil, spinach, sea salt, pepper and chopped stems. Sauté for 3 – 5 minutes. Remove from pan. Next, add the mushroom caps to the pan with 1 tablespoon of avocado oil and sauté for 4 minutes. Remove the mushroom caps to a plate and allow to cool.

Drain spinach and chopped mushroom mixture of any excess water. Spoon mixture into mushroom caps. Serve. Makes 3 servings.