Stuffed Portobello Mushrooms: A plant-based vegetarian recipe packed with flavour.
Preheat oven to 190 degrees celsius. Prepare two baking trays by lining with baking paper.
Pop out the stems of each mushroom by pushing them from side to side until they snap out. Then with a teaspoon, scrape the gills out until the underside is mostly clean. Lay evenly on baking tray.
Slice each tomato in half and lay evenly on the second baking tray, drizzle with olive oil. Place the mushrooms and tomatoes in the oven and bake for approximately 10 minutes.
Slice the carrots into long sticks, chop the bottoms off the asparagus and the heads off the beans and place in an oiled frying pan on medium heat. Add any of your favourite seasonings for flavour (I put in a chicken stock cube). Cook until soft.
Fry up the spinach and garlic in a seperate frying pan, cook until fully defrosted and well heated, take off heat and add the roasted tomatoes. Crumble the goats cheese into the mix and stir.
Take mushrooms out of oven and drain any excess liquid. Spoon the spinach mix into each of the mushroom cups and place back in oven for 5-10 minutes.
Meanwhile, using the same frying pan as the spinach, crack each of the eggs in and fry until cooked (if you know how to poach eggs then I would recommend this method as it is a slightly healthier option, either are still delicious though)
Plate up two mushrooms and two eggs with a side of vegetables for each serving.
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.