Monday, September 1, 2014

Hello September

Hello, September


This morning my body was craving the inclusion of vegetables w/ breakfast, and I found a unique way to incorporate my craving into the most important meal of my day.  Portobello Mushroom Caps and Organic Baby Spinach were the selections made to compliment my meal. Not only did they compliment, the Baby Spinach blended w/ melted Provolone Cheese on top of the Portobello Mushroom Cap became the focal point of my plate. In fact, in appearance alone it bested one of my breakfast staples a set of perfectly cooked hardboiled eggs! No easy feet, but it made it even that much more enjoyable to eat!

Gently wash your mushroom and scoop out of the black gills. Be very careful when doing this because it tends to break apart very easily. Pat the mushroom dry and set aside. Drizzle a teaspoon of extra virgin olive oil and a pinch of kosher salt on a non stick baking pan. Place the mushroom cap in the center of the pan where the oil is. Optional: You can sprinkle olive oil and salt inside the mushroom as well. Broil for about three minutes or until slightly tender. While your mushroom is broiling sauté two cups of spinach and set aside. Remove the mushroom from the oven then add your spinach and cheese. Place it back in the oven until cheese is melted through. 

I paired my stuffed portobello with two hard boiled eggs. 

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