Roasted Portobello Mushrooms Stuffed with Eggs, Spinach and Bacon
This recipe came out of Primal Blueprint Quick & Easy Meals so I couldn't find a link for it on line, but it is very easy to make. You just roast your portobello mushroom just like you would roast any other veggie. Drizzle with oil, season with salt and pepper and roast in a hot oven (425) for 15-20 mins. The filling is simple scrambled eggs with greens and crumbled bacon, delicious. You could change this up by adding any other veggie you wanted or different meats.
My challenge this week is making a grain-free dairy-free pizza. We got some nice grass fed ground lamb at the farmers market on Sat. so I'm also going to make a Moroccan style kabob on another night.