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Baked Portobellos with Eggs
Servings 2
Total Time: 15 minutes
Cook Time: 15 minutes
Ingredients
- 1 tablespoon(s) avocado oil
- 2 large mushroom(s), portobello caps only
- 4 medium onion(s), green diced
- 2 cup(s) spinach
- 1/8 teaspoon(s) sea salt to taste
- 1 tablespoon(s) ghee
- 2 large egg(s)
- 2 slice(s) bacon cooked and diced, optional
Instructions
- Preheat oven to 400F.
- In a large skillet over medium heat, warm avocado oil. Add mushroom caps and briefly cook on both sides, about 1 minute each. Remove from skillet and place on a small baking sheet.
- Add onions, spinach, and salt to skillet and sauté for 1 minute, until spinach begins to wilt. Remove from heat.
- Stuff spinach mixture into mushroom caps, packing tightly.
- Crack one egg each into mushroom caps. Bake for 8-12 minutes, or until eggs are set to desired doneness. Remove from oven and top with bacon (optional). Serve warm.