Marinate portobello caps in olive oil, some coconut aminos, a few dashes of balsamic vinegar and whatever seasoning you like (I use a steak rub). Let sit for 1-2 hours.
Take 1 lb of ground meat (I use buffalo) and season heavily with salt, pepper, ground garlic, basil, and Italian seasoning (I make my own, you can find a good one on Pinterest). Use a good amount of seasoning, and to really get it in there I suggest mixing it all with your hands. Let it sit for 30 minutes to absorb flavor.
Broil mushrooms on high for 10 min, flip them and do another 10 min.
While mushroom caps are cooking, make the Creamy Basil and Prociutto sauce from http://www.planksloveandguacamole.com/2014/05/paleo-ala-vodka.html (in my opinion, the best marinera to use is Raos. It's divine). Let the sauce keep warm on low on the stove.
Brown off your ground meat until cooked through
Once the mushrooms are done cooking, drain off any liquid, fill with meat and top with sauce.
I imagine if you are primal you could add some nice mozzarella or fresh Parmesan and broil it all just a few minutes. That would be amazing :)
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