1 10oz. package frozen, chopped spinach
1 6oz. package Baby Bella mushrooms, ends trimmed
1 tbsp. extra virgin olive oil
juice and zest from one lemon
1/4 cup minced sweet onion
1/2 tsp. salt
1/8 tsp. pepper
Cook spinach according to package directions; drain well. Place in medium size mixing bowl; set aside.
Remove stems from mushroom caps and chop fine. Reserve caps. Heat olive oil in a large skillet with a lid. Add mushroom stems, lemon zest and onion; sauté about 4 to 5 minutes.
Put mushroom caps in a skillet; topside down. Saute 2 to 3 minutes.
Spoon spinach mixture into mushroom caps, then cover and cook over medium-low heat 5-6 minutes more.
Remove cover and sprinkle with lemon juice, salt and pepper.
Using a slotted spoon remove the mushrooms from the accumulated liquid in
Yield: about 2 1/2 dozen