Portobella Spinach Pizzas

The perfect last-minute dinner idea!

Ingredients:

2 cups organic baby spinach (about 2 handfuls)

1 pkg baby portobella mushrooms

1 tablespoon olive oil

1 teaspoon of minced garlic

8 tablespoons of organic pizza or pasta sauce

½  cup of hummus

½ cup of shredded mozzarella cheese or 4 mozzarella cheese slices

4 small whole grain pita breads

Sea salt and ground pepper for taste

Directions:

Preheat oven to 400 degrees F.

Saute the mushrooms and minced garlic over medium heat until mushrooms turn dark brown and shrink slightly in size. Add spinach and continue cooking until spinach leaves wilt and fold nicely into the mushrooms. Sprinkle with the sea salt and ground pepper, and stir to distribute seasoning. Then set the pan off the heat and begin preparing pita crusts.

Apply a thin layer of hummus to each small pita and lay them evenly spaced on a baking sheet. Now top with about 2 tablespoons of pizza or pasta sauce each. Smear it evenly across the hummus. Place the pitas in the oven and bake for 5 mins. The goal is only to warm the pitas and the hummus, remove them from the oven if you notice the edges of the pita getting brown. 

Now pile a generous spoonful of the sautéed mushroom and spinach mixture. It should still be warm from the pan. Sprinkle the shredded cheese on the top of each pita (or a lay a single slice if slices are used). Place in the oven until cheese melts thoroughly and browns slightly on top. 

Remove and allow to cool until pitas can be picked up with fingers. Serve and enjoy!