5. To prep the mushrooms, remove the stems and use a spoon to scoop out the gills. Fill the spinach and artichoke mixture into each of the mushrooms and place them on the baking tray. Bake them in the oven for 20 minutes until the mushrooms have softened.
6. While the mushrooms are baking prepare the topping by heating the olive oil in a skillet. Add in the almond flour, oregano and nutritional yeast and cook until the almond flour begins to turn golden in colour.
Recipe Credit Source: https://www.everylastbite.com/2018/04/20/spinach-artichoke-mushrooms/
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