6 ounces lean ground beef

1/4 cup minced onion

1 cup minced spinach

1 teaspoon garlic

4 large Portobello mushrooms

Sea salt and pepper to taste

4 tablespoons organic vegetable broth

Brown the first four ingredients in a pan. Divide mixture into four and

stuff into the mushrooms. Season with salt and pepper to taste.

Pour 1 tablespoon vegetable broth over each mushroom, cover with aluminum

foil and bake at 400 degrees for 15 minutes. Serve hot (or freeze

and reheat when ready to eat).