Original recipe from Primal Blueprint Quick and Easy Meals
2 large portobello mushroom caps, cleaned and de-stemmed
olive oil
2 handfuls baby spinach
2 eggs
leftover Spicy Chorizo Chicken Sausage (about 1/2 cup)
Preheat over to 425. Drizzle olive oil on mushroom caps; sprinkle with salt and pepper. Place upside down on baking sheet; bake for 15 minutes. Flip right side up (allowing collected juices to run out into pan). Bake another 5-10 minutes.
Meanwhile, prepare filling. Heat skillet on medium-high. Add olive oil; add spinach and cook until lightly wilted. Add eggs; scramble. Add sausage; warm until heated through.
Top mushroom caps with egg mixture.
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