1 tsp. extra virgin olive oil
2 Tbsp. minced white onion
6 baby portobello or large button mushrooms, cleaned, stemmed, and minced
1/4 cup frozen spinach, thawed
1 tsp. lemon juice
1/2 tsp. lemon zest
1 1/2 Tbsp. pimiento
Salt and pepper, to taste
• Lightly grease an 8×10-inch pan. Preheat the oven to 375°F.
• In a skillet over medium heat, heat the olive oil. Sauté the onion and mushrooms until soft. Add the spinach, lemon juice and zest, and pimiento and cook for another 2 minutes. Remove from the heat.
• Stuff the mushrooms with the spinach filling and bake for 15 minutes, or until the mushrooms are cooked.