Prep time: 10-12 minutes
Bake time: 25 minutes
Serves: 1 per person(this recipe is for two)
Ingredients:
2 large portabella mushrooms
2 cups chopped kale
1/2 chopped onion
1 large garlic clove
2 eggs
feta cheese crumbles
olive oil
salt
cracked pepper
garlic salt
1/4c. marinara or homemade tomato sauce
Directions:
preheat the oven to 350 degrees F.
Take out the stem from the mushroom and clean the ribbing around the under side of the mushroom
make sure the mushrooms are clean
brush both sides of the mushroom top with olive oil and season with salt and pepper.
put on a baking sheet and place into a hot oven at 350 degrees
bake for 12 minutes.
Meanwhile in a fry pan add a drizzle of olive oil and heat up the pan on medium heat.
add chopped onion
chopped kale and garlic
add salt & pepper to taste
saute the kale for only a few minutes , just until bright green and the onions and garlic a translucent
take the mushrooms out of the oven and spoon some kale into each one, making sure you leave the center of the mushroom clear,
add a small egg to each one of the center of the mushrooms nestled in the middle of the kale.
put the mushroom breakfast back into the oven for 5-7 minutes at 350 degrees or until the egg is cooked runny.
serve with a little marinara sauce over the mushroom with a few crumbles of feta!
you can also replace the marinara sauce with siracha for a little spice!
A great brunch item!
No meat! it's healthy and with kale! this is a breakfast that will not leave you hungry.
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