stuffed portobello breakfast mushrooms – guest post
Last week I mentioned I had some friends who would be dropping by for a guest post soon. And I am happy to report that we already have our first guest today! It is Alyssa from Queen of Quinoa. I have been following her for a while now, not just because she is a native Vermonter, but because I never get tired of watching how she transforms quinoa in to one beautiful healthy meal after another. She is so creative, and always hits just the right notes with healthy eating. Please help me welcome her and be sure to follow her on Facebook | Twitter | Pinterest | Google+ | Instagram.
Queen of Quinoa
Hi everyone! I’m really excited to be sharing a recipe on Healthy Seasonal Recipes today. My name is Alyssa and I’m a gluten-free blogger over at Queen of Quinoa. My site is about, yep you guessed it, quinoa! I share healthy, wholesome recipes that feature this superstar ingredient, with my hope being to show you that cooking and eating gluten-free is not only delicious, but also fun and simple.
Today’s recipe is for all of us who have crazy-busy lives and find it hard to make the time for healthy breakfasts. I wanted to share a fun recipe that wouldn’t take a lot of time to prepare, and would also be enjoyed by your entire family. (Yes, even the kiddos will like this one!)
I settled on breakfast for a few reasons. First, I personally think breakfast is the best meal of the day. I have found that when I start my day off with a healthy breakfast, filled with proteins and veggies, everything that comes my way seems just a little bit easier to handle. Second, “breakfast food” is something that doesn’t necessarily have to be eaten in the morning. There’s the ever-popular craze of breakfast for dinner, and I’ve also been known to whip up a few eggs for lunch. So this is an anytime recipe really. And finally, breakfast is simple. It doesn’t need to be fancy. It doesn’t need to take a lot of time. Just a few ingredients can result in a stellar meal.
Which is precisely why I chose to whip up these delicious stuffed portobello breakfast mushrooms. The active time on these mushrooms is less than five minutes, then you pop them into the oven, cook them for 12 – 15 minutes, and breakfast is served. You might feel fancy serving them, but they could easily be on your weekday breakfast menu.
Breakfast is the time of day where we kick our metabolism into gear, so choosing with healthy ingredients is a must. To start, we have the mushrooms. Mushrooms are awesome because they’re full of hard-to-find nutrients like selenium, copper and potassium.
Next, we have kale. We all know kale is like the hottest health food on the planet right now, but it’s for good reason. It’s high in fiber, iron, vitamins A, C and K, has lots of antioxidants and even supports a healthy heart.
Then comes the quinoa. Oh quinoa, how I adore you! Quinoa is loaded with protein, it’s got all nine essential amino acids, and is a complex carbohydrate, meaning it digests slowly and gives you lasting energy (and also keeps you fuller longer – great for breakfast!). And quinoa is also is packed with hard-to-find nutrients.
Finally, the eggs. Eggs are powerhouse breakfast foods. They’re of course loaded with protein, which is why they have become an american breakfast staple, but they also have nutrients that are good for you brain and your eyes. Double plus!
So, overall with each of these supercharged ingredients in our breakfast today, I’d say we’re definitely starting our day off with a bang!
Healthy quinoa and kale-stuffed baked portabello mushrooms with an egg cooked right on top, loaded with nutrition, and super easy.
- 4 portobello mushrooms, stems removed and gills scraped
- 1 cup cooked white quinoa
- 2 cups kale, finely chopped
- 2 tablespoons nutritional yeast (or parmesan cheese)
- 4 large eggs
- Salt & pepper to taste
- Olive oil for cooking
- Turn the oven to broil. Place mushrooms bottom up, drizzle with oil, sprinkle with salt and pepper, and place in a baking dish. Roast (on the lowest rack) while you prepare the other ingredients.
- Heat a skillet over medium heat. Add some oil, and when hot, toss in kale and saute until slightly wilted, 2 – 3 minutes.
- Remove mushrooms from broiler. Turn oven down to 300 degrees F.
- In a small mixing bowl, combine quinoa, kale, nutritional yeast (or cheese) and salt and pepper. Mix to combine.
- Scoop quinoa mixture into each mushrooms cap, then carefully crack an egg over top.
- Bake mushrooms until egg whites have set, about 12 – 15 minutes.
- Serve immediately.
- Serving Size: 1 stuffed mushroom
Alyssa is the quinoa-obsessed girl behind the gluten-free blog, Queen of Quinoa, a site focused on healthy, wholesome recipes. She is the author of the popular e-book, Baking with Quinoa, which features 25 scrumptious recipes, all of which are free from gluten, dairy and refined sugar. You can also subscribe to Alyssa’s mailing list and she’ll send you a free quinoa e-cookbook!
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