One of these for breakfast makes a busy work-week with a broken dishwasher seem doable!
Broccoli Bacon Anchovy Stuffed Mushrooms (AIP & WahlsPaleo+)
- 3 slices bacon
- 5 generous cups broccoli florets
- 1/3 cup bone broth (see below) or water
- 1/3 cup coconut oil
- 1 teaspoon salt
- 6 anchovy fillets (packed in olive oil)
- 3 portobello mushrooms, stems removed
Preheat oven to 350
Fry the bacon over low heat to caramelize. When brown & crisp, set aside.
Add the broccoli & bone broth or water to the hot bacon pan & cook until bright green.
Whirl broccoli in a food processor with the coconut oil & salt.
Decant to a mixing bowl & stir in crumbled bacon & chopped anchovies.
Fill portobellos with broccoli mixture & bake for 45 minutes.
Use 1lb of crimini mushrooms.