Mushrooms are one of those superfoods that truly fit the phrase “food as medicine”. They help modulate your immune system and help protect against heart disease, diabetes and cancer. They are rich in antioxidants like selenium and vitamin C, as well as choline that is good for your brain and liver.


  • 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.