This recipe is perfect for anytime of the day. Try it for Breakfast with some fruit or take it to work for a quick lunch with a side salad.
Leftover cooked chili (I used Paleo Beef & Butternut Chili)
2 Portobello mushrooms
Preheat the oven to 350 degrees F.
Remove the stem and scrape the black mantle from the mushrooms. Brush the caps with olive oil.
Stuff each cap with your favorite chili and bake for 20 – 25 minutes.
If you’re not lactose intolerant, top each mushroom cap with shredded mozzarella cheese and bake for another 6 to 8 minutes, if desired.