After all the holiday food, it’s nice to have a break from the decadence with a healthy little recipe like this one. This hearty and tasty recipe makes for a great breakfast or lunch idea when looking for a little lighter fare. It’s an easy and versatile recipe.
Here’s how to make these…
Preheat an oven to 425 degrees.
In a pan, sauté veggies of choice until soft… onion, zucchini, bell peppers, asparagus, spinach, broccoli florets, etc, etc… the choice is yours. Season with a little sea salt to taste.
Combine with 1 whisked egg. As an alternative to egg, 1/4 a cup of salsa or tomato sauce can be combined with the sautéed vegetables.
Optional: Mix in chopped up turkey or chicken, or omit for meatless option.
Clean the surface of the portobellos with a damp paper towel. Then remove the stems and brush the tops and bottoms with olive oil. Place mushroom tops on parchment lined baking sheet with smooth side down.
Pile up the veggie mixture on the mushrooms.
Optional: Sprinkle lightly with cheddar or parmesan cheese, or omit for a dairy free option.
Bake for 15 – 20 minutes, until mushrooms are tender and the whole thing is warmed all the way through.