Portobello egg breakfast
I remember the first time my mom made stuffed mushrooms- it felt like a 5 star restaurant dish. I make stuffed mushrooms often since I like mushrooms, and they are a perfect vessel for different stuffings.
Some of my clients find it hard to come up with gluten-free breakfast ideas, and I wanted to share this recipe hoping that I can help some of them.
This stuffed portobello egg breakfast is gluten-free, easy to make, has great texture, and it's delicious. You can pair it with your favorite veggies- I chose some Belgian endives, spring mix, and tomatoes.
As you can see in the picture, I opted for a boiled egg and a fried egg, but feel free to cook your eggs any way you like or substitute the eggs for a different protein like tofu, tempeh, bacon, sausages or fish.
RECIPE
Ingredients
4 portobello mushrooms
4 eggs, cooked in your desired way- boiled, fried, poached, scrambled
1-2 heirloom tomatoes
guacamole or avocado
spring mix or greens of choice
red onion, thinly sliced
salt and pepper to taste
Instructions
Clean the mushrooms and put them in a baking tray.
Slice the heirloom tomatoes and add them to the mushrooms.
Sprinkle some salt and bake for 20 minutes at 400F or until soft.
Take the mushrooms out, and add the guacamole or avocado, the onion slices, and the eggs.
On a plate, add some greens, the mushrooms, and add whatever veggies you desire.
You can serve it with gluten-free bread.
Enjoy!
As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my opinions, hoping that I can inspire some of you to make healthier food choices.
Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.
In good health,
Ioana