45 reps of each for time:
Partition as needed to complete 45 reps of each exercise as quickly as possible.
Ari came home with the biggest portobello caps I have ever seen last weekend so I made this one up so we could chow down on them asap! If you’re keeping it strict then leave out the goat cheese and sour cream. You could substitute some guacamole in their place. Let me know what you think!
Prep Time: 10 minutes
Cooking Time: 25 minutes
1 tbsp cooking fat
1 lb ground beef
1 medium onion
6 cups spinach
4 cloves garlic
1/4-1/2 cup cilantro
1 tbsp seasoning (I used a Habanero blend from Whole Foods, but any “Mexican” or spicy blend will do.)
6 portobello caps
Heat the oven to 350 F. Remove gills and stem from caps, then lightly brush each side with cooking oil of your choice, sprinkle on salt and pepper and place in the oven for about 10 minutes.
Heat a skillet to medium heat and add 1 tbsp cooking fat of your choice, then the onions and garlic. Cook the onion mixture until the onions start becoming translucent (5 minutes or so). Add the ground beef and 1 tbsp seasoning and cook breaking up the beef as it cooks. While it still has some pink to it add the diced jalapeño, cilantro and spinach. Cook another 5 minutes allowing the spinach to wilt. Salt to taste.
Load a large amount of your beef mixture into each portobello cap, top with some sprinkled goat cheese and bake another 10 minutes. Use sour cream and salsa to top when you’re ready to eat! Enjoy!