stuffed portobello breakfast mushrooms
- 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.