Spinach and Cheesy Artichoke Bella Burgers

A lot of people ask how I get my meal inspirations. One way is to yell across aisles at people with good stuff in their grocery carts:

"HEY! WHAT ARE THOSE BREASTS FOR? I'M MORE OF A THIGH LADY, MYSELF. OF COURSE I'M TALKING ABOUT THE CHICKEN, PERV!"

That's not my method.

Yet I have been tempted to ask how one uses a jar of pickled pigs feet. The only way I know is to pop the container open, smell it, die, revive, then throw the piggy's piggies away.

Restaurant menus are a far better for meal inspiration. I saw a local restaurant offering spinach-artichoke dip on a burger, thought it was the most genius combo since PB&J, and made it my own using portobellos-- mainly 'cause I didn't have beef.

Try Google-ing some menus and get inspired! I think the inspiration process might get vaulted to an even higher degree if you listen to "Chariots of Fire" on repeat. Or just make this burger. No inspirational adjustments needed.

Spinach and Cheesy Artichoke Bella Burgers    Serves: 1
1 portobello mushroom, stem removed
1 t. olive oil
1 cup fresh spinach
1.5 T. cream cheese
1 T. parmesan cheese
2 artichoke hearts (from a jar), chopped
2 slices sandwich bread (or a hamburger bun, if you've got it)
Salt and pepper
1.) Preheat your oven to 400 degrees. Drizzle the mushroom with the teaspoon of oil and sprinkle with salt. Roast on a baking sheet for 10-15 minutes, or until tender and golden.
2.) Meanwhile, heat a skillet over medium heat. When warm, add a tablespoon of water to the skillet and throw in the spinach. Stir until wilted and remove to a bowl.
3.) Toss the warm spinach with the artichoke hearts, cream cheese, and parmesan cheese. Season with salt and pepper.
4.) Place the roasted portobello on a slice of sandwich bread. Top with the spinach and artichokes and remaining slice of bread.