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Portobello Breakfast Cups

April 16, 2013 · by Ari · 25 Comments

Portobello Breakfast Cups #glutenfree via arismenu.com

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.

Portobello Breakfast Cups #glutenfree via arismenu.com

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.

Portobello Breakfast Cups #glutenfree via arismenu.com

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.

Portobello Breakfast Cups #glutenfree via arismenu.com

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.

Portobello Breakfast Cups #glutenfree via arismenu.com.jpg

 

This meal comes together in less than 20 minutes, and it is packed with healthy veggies–perfect for breakfast, lunch, or dinner!

Print
Portobello Breakfast Cups

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: 2

Serving Size: 2 cups

Portobello Breakfast Cups

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

  1. 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.
  2. 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.
  3. 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).
  4. Top cooked portobellos with sauteed vegetables, then cheese. Top with fried egg. Add a few shakes of Chalulah is desired.
3.1
http://www.arismenu.com/portobello-breakfast-cups/

Filed Under: Breakfast, Entree, Gluten-free, Low Carb, Lunch, Paleo, savory · Tagged: breakfast, fast, gluten free, grain free, lunch, mushrooms, portobello cups, recipe, simple, vegetables

Comments

  1. Averie @ Averie Cooks says

    April 16, 2013 at 9:38 pm

    I eat mini portobllos daily! LOVE THEM! This is prefect and love that you used it as one giant cup!

    Reply
  2. E says

    April 16, 2013 at 10:09 pm

    Yum! This looks delicious, sans the cheese, for me. I love finding new things to put a runny egg on top of!

    Reply
  3. Melanie @ Nutritious Eats says

    April 16, 2013 at 10:43 pm

    Look at the egg perfection!! I love stuffed portobellos- I am so making this!

    Reply
  4. MIZ says

    April 17, 2013 at 4:14 am

    OOOH never had a mini!!
    yet.

    Reply
  5. Kierston @candyfit says

    April 17, 2013 at 5:57 am

    I love how you added an egg to top! Delish!

    Reply
  6. Katy @ KatysKitchen says

    April 17, 2013 at 6:06 am

    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 😉

    Reply
  7. Vanessa@cashcowcouple.com says

    April 17, 2013 at 7:27 am

    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!

    Reply
  8. GiGi Eats Celebrities says

    April 17, 2013 at 9:30 am

    That’s it. I am flying you out to LA so you can make me some food 😉 Scrumptious!

    Reply
  9. Linz @ Itz Linz says

    April 17, 2013 at 10:35 am

    i loooooove portabella mushrooms so this looks especially delicious!

    Reply
  10. becky says

    April 17, 2013 at 4:08 pm

    i’m on my way over.. 🙂

    Reply
  11. sally @ sallys baking addiction says

    April 17, 2013 at 4:51 pm

    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.

    Reply
  12. Christine @ Love, Life, Surf says

    April 17, 2013 at 6:00 pm

    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 🙂

    Reply
  13. Julia | JuliasAlbum.com says

    April 18, 2013 at 7:57 pm

    I love stuffed portobellos! And with an egg on top? I wish I had it right now!

    Reply
  14. Christin@SpicySouthernKitchen says

    April 20, 2013 at 12:43 pm

    Wow! I actually baked some eggs in portobello mushrooms last week, but I just added a little tomato sauce. Yours look so much better!

    Reply
  15. Mushrooms Canada says

    April 24, 2013 at 8:02 am

    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

    Reply
  16. Yolanda Bluntson says

    June 22, 2013 at 8:50 am

    What is Chalulah?

    Reply
    • Ari says

      June 23, 2013 at 7:37 am

      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!

      Reply
  17. jan says

    January 18, 2014 at 8:56 am

    Great recipe but what is zuchinni?

    Reply
    • Ari says

      January 21, 2014 at 1:27 pm

      An awesome, delicious veggie! http://en.wikipedia.org/wiki/Zucchini

      Reply
  18. cherrie says

    August 29, 2014 at 9:33 pm

    What could I use to substitute the egg and possibly the sausage???

    Reply
    • Ari says

      September 3, 2014 at 11:19 pm

      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!

      Reply
  19. cherrie says

    August 29, 2014 at 9:35 pm

    Also, do you know what the carbs and calories are to this dish???

    Reply
  20. Jen says

    January 29, 2016 at 6:00 pm

    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.

    Reply
    • Ari says

      February 11, 2016 at 5:27 pm

      Thanks Jen! So glad to hear you enjoyed it!

      Reply
  21. Edwina says

    March 13, 2017 at 9:07 pm

    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.
    Edwina recently posted…Tiger Rice Cooker Review: More Than Just the Specs, Real Life Details You NeedMy Profile

    Reply

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