Description
These breakfast stuffed mushrooms with quinoa and kale are baked with an egg on top. They are an easy, filling, healthy start to any day.
Ingredients
Units
Scale
- 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
Instructions
- 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.
Notes
Storing Instructions: This dish is definitely best enjoyed right away, but if you have to save leftovers, make sure the eggs are fully cooked. Place them in a paper towel-lined airtight container (to soak up excess moisture), then store them in the fridge for up to 3 days. Reheat in the microwave in 30 second increments until just warmed through.
- Prep Time: 5 minutes
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom