Ingredients:
- 4 large Portobello mushrooms (stemmed)
- 4 Tbsp. coconut oil (melted)
- Sea salt and pepper
- 1⁄2 cup diced onion
- 2 cups spinach
- 1⁄2 cup grated cheddar cheese
- Sautéed ground beef (optional)
Directions:
- Preheat the oven to 450° F.
- Coat mushrooms with oil and salt and pepper.
- Broil the mushrooms and turn a few times, approximately 2 minutes or until soft.
- Place in glass casserole dish and set aside.
- Heat coconut oil over medium heat until liquefied and sauté onion until lightly browned. Add spinach and cook until softened.
- Spoon spinach and onions onto Portobello caps in casserole dish and top with shredded cheese.
- Bake until cheese is melted, approximately 15 to 20 minutes.
