It seems strange to go “back to normal” today. I was originally going to post these yesterday, but it just didn’t seem right. I had too many things rolling around in my brain, and I needed to use this blog for what I originally started it for–to share my thoughts. I love sharing recipes, but I also always want this blog to be a place I approach with honesty and the truth of my thoughts. So if you took the time out of your day to read those thoughts, I also want to say thank you.
Okay, let’s attempt to get back to normal, shall we? You know how I eat the same thing for breakfast every single day? Well, I actually usually eat this for lunch. I love sweet breakfast for breakfast and savory breakfast for lunch. I know, I’m kind of a freak. One day, after eating this for about the 6th consecutive day, I thought I’d take a picture of it.
Except when I eat this, I just chop the mushroom up and throw everything together in a big bowl, but that’s not exactly visually appealing, or at all photogenic. So this time I put everything in nice little mushroom cups for you. Then, after I took this picture, I threw everything into a big bowl.
It’s funny, I rarely use eggs when I bake. I’ll use them if I’m using other dairy products, but that’s not very often, so I usually leave them out to keep them friendly for my vegan friends. But on their own? I love eggs. Especially a runny yolk.
This meal comes together in less than 20 minutes, and it is packed with healthy veggies–perfect for breakfast, lunch, or dinner!
A simple, veggie-packed breakfast, lunch or dinner. Grain and gluten-free.
Ingredients
- 4 large portobello mushrooms, stems removed
- 2 tbsp olive oil, divided
- 1/2 large sweet onion, chopped
- 1 bell pepper (red, yellow, orange, etc.), chopped
- 1 zucchini, chopped
- 3 cloves garlic, finely chopped
- large handful chopped kale, approx 1 cup loosely packed
- 1 chicken sausage, sliced
- 1/4 cup 75% reduced fat cheddar cheese (or whatever cheese you want to use, or no cheese if you wish)
- 4 eggs
- salt and pepper to taste
- Chalulah for topping, optional
Instructions
- Line a medium-large baking dish with tin foil. Add portobello mushrooms and drizzle lightly with 1 tbsp olive oil. Broil until tender, about 10-15 minutes.
- Meanwhile, heat remaining olive oil in a large skillet over medium heat. Add onion, bell pepper, zucchini and garlic. Cook for 5 minutes, until fragrant. Add kale and chicken sausage. Season with salt and pepper. Reduce heat to medium-low, cover, and cook for an additional 5-10 minutes.
- While vegetables finish cooking, fry eggs over medium heat in a large nonstick skillet until bottoms are browned, and eggs are cooked to desired consistency (for me, it's about 5 minutes).
- Top cooked portobellos with sauteed vegetables, then cheese. Top with fried egg. Add a few shakes of Chalulah is desired.
Averie @ Averie Cooks says
I eat mini portobllos daily! LOVE THEM! This is prefect and love that you used it as one giant cup!
E says
Yum! This looks delicious, sans the cheese, for me. I love finding new things to put a runny egg on top of!
Melanie @ Nutritious Eats says
Look at the egg perfection!! I love stuffed portobellos- I am so making this!
MIZ says
OOOH never had a mini!!
yet.
Kierston @candyfit says
I love how you added an egg to top! Delish!
Katy @ KatysKitchen says
Portobello mushrooms are probably the best ones around. Delicious, I love that egg on top! Although sunny side up kind of freaks me out so I think I would poach it 😉
Vanessa@cashcowcouple.com says
Wow. These look simply delicious! Anytime you can sneak good ol’ kale into a recipe and it still looks that good, I have to try it. yum!
GiGi Eats Celebrities says
That’s it. I am flying you out to LA so you can make me some food 😉 Scrumptious!
Linz @ Itz Linz says
i loooooove portabella mushrooms so this looks especially delicious!
becky says
i’m on my way over.. 🙂
sally @ sallys baking addiction says
I was never a big fan of mushrooms until I tried portobellos. And now I am a mushroom fanatic! Love that drippy egg. I will be trying this one weekend Ari. 🙂 Many thoughts to Boston.
Christine @ Love, Life, Surf says
While yes, the mushroom looks delicious, look at that egg!! Seriously, it’s perfect 🙂 I love mushrooms but haven’t been eating them lately. Hmmm, will have to change that now 🙂
Julia | JuliasAlbum.com says
I love stuffed portobellos! And with an egg on top? I wish I had it right now!
Christin@SpicySouthernKitchen says
Wow! I actually baked some eggs in portobello mushrooms last week, but I just added a little tomato sauce. Yours look so much better!
Mushrooms Canada says
Such a beautiful breakfast or lunch! Love the colours and the the idea of stuffing it all into a tasty portabella…thanks for sharing!
-Shannon
Yolanda Bluntson says
What is Chalulah?
Ari says
Oh my goodness, you’ve been missing out! It’s a tapatio hot sauce that can be found in most grocery stores, and it is delicious!
jan says
Great recipe but what is zuchinni?
Ari says
An awesome, delicious veggie! http://en.wikipedia.org/wiki/Zucchini
cherrie says
What could I use to substitute the egg and possibly the sausage???
Ari says
Hi Cherrie, I don’t know your dietary restrictions, so that’s a little tough to answer. I’d probably just nix them. Also, I don’t count calories, but there are several sites that will give you that information when you plug in the recipe! Thanks!
cherrie says
Also, do you know what the carbs and calories are to this dish???
Jen says
So good! Made it this morning and tweaked it a little based on the ingredients I was trying to use up in the fridge (& left out the meat) and I loved it! Definitely will be making it again.
Ari says
Thanks Jen! So glad to hear you enjoyed it!
Edwina says
These look delicious. I would eat these for lunch too. I wish I had one in front of me right now. I’m trying to increase my veggie intake so this is just the recipe I need. Thanks for sharing.
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