Loaded Portobello Mushrooms

4 Large portobello mushroom caps
olive oil
2 large onions, sliced
4 garlic cloves, minced
1/4 cup sundried tomatoes, chopped
4 oz. goat cheese
1 tsp. freshly-squeezed lemon juice
1 cup artichoke hearts
1/2 lb fresh baby spinach
Best Pesto Ever (or other favorite pesto)
Celtic sea salt
freshly-ground black pepper

Mix goat cheese, lemon juice and Celtic salt and pepper in a small bowl and set aside. 

Preheat oven to 350º F.  Place mushrooms face-up on a parchment-lined baking sheet.  Drizzle oil and spread garlic evenly over two caps.  On a separate sheet, place artichoke hearts, drizzled with olive oil, Celtic salt and black pepper.  Bake both for 15-20 minutes.

While mushrooms are baking, sauté onions in oil on the stovetop over medium heat until soft and caramelized.  Set aside.  In same pan, add spinach, pinch Celtic salt and 1 tbsp. olive oil to wilt.  Remove from heat and set aside.

Remove mushrooms and artichokes and begin assembling loaded portobellos by first spreading goat cheese on each mushroom. Continue to top with onions, spinach, artichoke hearts and sundried tomatoes. Season with fresh black pepper and enjoy immediately.