Portobello Stuffing mushrooms
2 eggs (cage free preferred)
Salt and Pepper to taste
Preheat oven to 350.
Wash the mushrooms and green onions. Remove the stems carefully from the stuffing mushrooms and season with salt and pepper. Place onto a baking sheet. Place the stems into the food processor with the eggs, salt and pepper. You can add nutritional yeast into the mix as well if desired. Blend smooth and pour into the mushroom caps. Sprinkle tops with nutritional yeast and chopped green onions. Bake until eggs have cooked through.
Gluten free, dairy free and full of protein and nutrients! Enjoy!