BRINNER! Adam loves mushrooms and breakfast, so when we found this recipe in the new Primal cookbook we had to try it. It is a very simple meal.
Portobello Mushrooms stuffed with Eggs, Spinach and bacon
Preheat oven to 425 degrees
4 large portobello mushrooms stems removed
1/2 cup olive oil
2 cups frozen or fresh spinach (we used fresh)
6 eggs, whisked
1/2 to 1 cup meat, sausage or crumpled bacon (we used bacon). OR make it veggie and leave out the meat
Drizzle olive oil over both sides of portobello mushrooms. Lightly salt and pepper mushrooms. Place mushrooms on a baking sheet in the oven for 15 minutes.
While those are baking, saute spinach with a little oil. Add meat and saute until it is cooked, then turn heat on low and add eggs. Stir eggs, cooking until they reach the consistency you like (we scrambled ours).
Fill mushrooms with eggs mixture.
We topped ours with avocado chunks. If you like cheese, add some cheese. If you like it more spicy add some pepper.