Mushrooms with Spinach

4 large flat mushrooms
2 cups spinach leaves
1 Tblspn chopped oregano (fresh or dried is fine)
1 Tblspn Extra Virgin Olive Oil (EVOO)

Remove stalk from mushrooms and wash well;
Add EVOO to a saucepan over medium heat and add mushrooms;
Cook mushrooms for roughly 5 minutes and flip over and continue cooking for another 5 minutes (until softened but no breaking up);
Add spinach leaves into the saucepan and saute with oregano until the spinach leaves have wilted slightly;
Serve mushrooms onto a dining plate, cup facing downwards and place 1/4 of the spinach mix onto each mushroom;
Enjoy! Don’t forget to take a picture and #organictransformations so I can see your wonderful, nourishing re-creations!
Serves 2.

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