These super delicious portobello’s have slowly become our great weekend breakfast special that is low in carb, but full of flavourful nutrients. I think it looks quite trendy, like the dish could be served in the next fashionable vegan/vegetarian brunch restaurant. I came up with the recipe one day when I was tired of eating avo toasts, porridge or smoothies for breakfast and wanted to combine lots of healthy greens together in a warm meal, not being an omelette. This dish also makes an easy lunch/snack that is really quick to make if you make the beetroot hummus in advance. The sweet flavour of the hummus really suits the tangy mushroom and garlic spinach kale stuffing. For a vegan approach, skip the egg and add some fried crispy tofu on top. These portobellos have really become a favourite in our household, even my meat-eating Mr. loves them too! Although, you could actually add a few crispy bacon slices on top and I bet that would be heavenly as well!

Beetroot Hummus

Find beetroot hummus recipe from here.

Stuffing Ingredients (serves 2)

• 2 large portobello mushrooms
• 1 cup (rough handful) chopped kale
• 1 cup spinach leaves
• 1 shallot
• 2 garlic cloves
• 1/2 cup cooked quinoa ( boil in until with a bit of salt, see measurements on package)
• Parsley
• soy sauce/Pepper/ chili flakes
• Olive oil/Butter
• 1 egg (7 minute refrigerated)
• Squeeze of lemon juice

Directions

Preheat your oven to 190 celsius degrees. Wash the portobello and chop off the stem that you will use later. Brush olive oil over both mushrooms and place on a baking tray and place into the oven to cook for about 20-30 minutes. Cook the quinoa in a bit of water until it gets absorbed, expanded and cooked through out.

Meanwhile finely chop the garlic, shallot, the stem of the portobello and add into a medium heated pan with a bit of butter on it. Cook gently before adding in the chopped kale including its stems. Add in a teaspoon of soy sauce and ground black pepper. Stir in the spinach leaves and cooked quinoa, check flavour and leave to rest to the side.

Boil a refrigerated egg for 7 minutes so the yolk is lovely and soft. A few minutes before taking out the portobello’s from the oven, turn your oven into grill mode for a few minutes so they catch a lovely colour on top.

Once ready, remove the mushrooms from the oven and scoop over some quinoa stuffing on top that you may need to heat again. Add a dollop of beetroot hummus, a squeeze of lemon juice, more black pepper and a halved soft egg. Sprinkle lots of parsley and chili flakes on top before serving.

Green Juice ingredients: Blend together 1 juice of lemon, 1 cup parsley, chunk of ginger, 1 cup water

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