Well, it’s been a while since my last post. I guess I’ve been busy!! 

I’m really glad summer is here. There are so many healthy and yummy things to eat this season. Here is one of them, although, I make them year round 🙂 This is great for vegetarians and could even be converted to vegan by using vegan feta cheese!!

What you’ll need:

• 8 oz Baby Bella or White Mushrooms
• 1 Red Bell Pepper, diced
• 1/2 Sweet Onion, diced
• 2 cloves garlic, diced
• 8 oz frozen spinach, thawed and moisture removed
• 8 oz feta cheese
• Olive Oil
• S & P

What to do:

1. Defrost the spinach, preferably overnight, and remove the moisture. 
2. Preheat oven to 375 degrees. 
3. Clean the mushrooms and remove the stems. Using a very small spoon or scoop, remove some of the inner cap of the mushrooms. Chop the stems and inners and set aside to add into the stuffing mixture. 
4. Heat a large skillet on medium heat. Add olive oil. 
5. Add the onions, peppers and mushrooms ends and sautée for 5 minutes. 
6. Add garlic and spinach and cook another 2 minutes. Let cool for 5 minutes. 
7. Add the feta cheese to the stuffing a mix together adding S & P to taste. 
8. Stuff the mixture into mushroom caps. It should completely fill the cap so be generous. 
9. Bake in the oven until soft and juicy about 15 minutes.