Breakfast Vegetable Stack
Breakfast Vegetable Stacks are a flavorful and light breakfast that is as healthy as it is tasty! A medley of cut vegetables on top of a giant mushroom, complete with tangy feta and a dilly mayonnaise dressing provides a nutritious and delicious breakfast.
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This breakfast is stacked with flavorful and healthy vegetables. Zucchini, bell peppers, and microgreens lead the way while the mushroom serves as a tasty base. These stacks get even more flavor from a dill-infused mayonnaise sauce. Tangy feta cheese is the perfect way to top this off!
This easy Breakfast Vegetable Stack recipe is keto friendly, gluten-free, and full of nutrients. If you are looking to eat cleaner, this is the best way you can start your morning.
If you did want to add some protein to this easy breakfast, you can serve a side dish of eggs alongside it. You can also pop a poached egg on top, almost reminiscent of an eggs benedict.
Why You’ll Love this Recipe:
Nutritious Start: This stack is packed with hearty vegetables, providing a nutritious boost to kickstart your day.
Burst of Flavor: The roasted portobello mushrooms and lightly sautéed veggies create a wonderful mix of savory and fresh flavors.
Creamy & Herby: The dill-infused mayonnaise and crumbed feta add a creamy, tangy element that perfectly complements the vegetables.
Easy to Prepare: With straightforward steps and minimal ingredients, it’s a quick yet impressive breakfast option.
Versatile & Customizable: Enjoy it as is, or personalize with your favorite veggies or additional toppings for a dish that suits your taste.
Ingredients to Make Breakfast Vegetable Stack:
- portobello mushrooms. These provide a hearty, meaty base with a rich umami flavor that stands out in the stack. Large cremini mushrooms offer a slightly milder taste if you prefer a gentler flavor profile.
- zucchini. Thinly sliced zucchini adds a tender, fresh layer that complements the mushroom base. Other summer squashes like yellow squash can work similarly.
- red bell pepper. Red bell peppers bring natural sweetness and a pop of vibrant color, making the dish both delicious and visually appealing.
- baby spinach. Crisp and tender baby spinach adds a fresh, vibrant touch to the stack, bringing a burst of green that lightens the rich flavors of the other vegetables.
- crumbed feta cheese. The crumbed feta introduces a tangy, salty kick that elevates the other flavors, adding contrast to the veggies.
- mayonnaise. Enhance your dish by using our homemade mayonnaise recipe, which delivers a creamy, personalized touch that perfectly ties all the flavors together.
How to Make Breakfast Vegetable Stack:
- Preheat your oven to 400°F. Clean the portobello mushrooms by gently wiping them with a damp cloth. Remove the stems and, if desired, scrape out some of the gills for a cleaner presentation. Lightly season both sides with salt and pepper.
- Place the mushrooms on a baking sheet and roast for about 10 minutes, until they begin to soften.
- While the mushrooms roast, lightly sauté the zucchini slices and red bell pepper in a non-stick skillet over medium heat for 3-4 minutes until just tender. Add the baby spinach during the last minute of cooking until it wilts slightly. Season lightly with salt and pepper.
- In a small bowl, mix the mayonnaise with dried dill. Adjust salt and pepper to taste.
- On each roasted mushroom cap, layer the sautéed zucchini, red bell pepper, and spinach. Drizzle or spread the dill mayonnaise over the vegetables, then sprinkle the crumbed feta cheese and microgreens on top.
Recommended Equipment
Recipe Notes & Tips:
- Quick Sauté: When cooking the zucchini and bell pepper, work quickly over medium-high heat. A brief, high-temperature sauté preserves their crunch and bright color while adding a hint of caramelization.
- Mix It Up: Feel free to experiment by adding a few extra layers of thinly sliced tomatoes or a handful of arugula for an extra burst of color and flavor. Red onions, a slice of eggplant, or other fresh herbs can give a different flavor and texture as well.
- Marinate the Mushrooms: Before roasting, you can lightly brush your portobello mushrooms with olive oil and a squeeze of lemon juice, then let them sit for 10 minutes.
- Elevate Your Mayo: Enhance your homemade mayonnaise by adding a pinch of lemon zest or a dash of smoked paprika. These small tweaks can add a bright, unexpected layer of flavor.
Serving Suggestions:
How to Store:
- Refrigeration: Allow any leftover stacks to cool completely, then store in an airtight container in the refrigerator for up to 1–2 days.
- Freezing: Not recommended, as freezing can negatively affect the texture and moisture of the vegetables and mushrooms, leading to a less appealing dish when thawed.
- Reheating: To preserve the texture and flavor of the vegetable stack, reheat it in a preheated oven at 300°F for 10–15 minutes until warmed through, rather than using a microwave which can make the vegetables soggy.
- Make Ahead: Prepare the roasted mushrooms and sautéed vegetables up to a day in advance and store them in separate airtight containers. Assemble the stack and add the homemade mayo and crumbed feta just before serving to preserve the best texture and flavor.
FAQs:
Absolutely. Feel free to experiment with other vegetables like thinly sliced tomatoes or different leafy greens to tailor the stack to your taste.
While portobello mushrooms provide a hearty, flavorful base, you can use large cremini mushrooms if you prefer a slightly milder taste.
Once assembled, it’s best enjoyed immediately. However, leftovers can be stored in the refrigerator for up to 1–2 days.
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Breakfast Veggie Stack
Ingredients
- 2 large portobello mushrooms
- 1 medium zucchini, sliced thinly
- 1 red bell pepper, sliced
- 1 cup baby spinach
- ¼ cup crumbed feta cheese
- ¼ cup mayonnaise
- 1 teaspoon dried dill
- ¼ cup microgreens
Instructions
- Preheat your oven to 400°F. Clean the portobello mushrooms by gently wiping them with a damp cloth. Remove the stems and, if desired, scrape out some of the gills for a cleaner presentation. Lightly season both sides with salt and pepper.
- Place the mushrooms on a baking sheet and roast for about 10 minutes, until they begin to soften.
- While the mushrooms roast, lightly sauté the zucchini slices and red bell pepper in a non-stick skillet over medium heat for 3-4 minutes until just tender. Add the baby spinach during the last minute of cooking until it wilts slightly. Season lightly with salt and pepper.
- In a small bowl, mix the mayonnaise with dried dill. Adjust salt and pepper to taste.
- On each roasted mushroom cap, layer the sautéed zucchini, red bell pepper, and spinach. Drizzle or spread the dill mayonnaise over the vegetables, then sprinkle the crumbed feta cheese and microgreens on top.
Nutrition
Notes
- Quick Sauté: When cooking the zucchini and bell pepper, work quickly over medium-high heat. A brief, high-temperature sauté preserves their crunch and bright color while adding a hint of caramelization.
- Mix It Up: Feel free to experiment by adding a few extra layers of thinly sliced tomatoes or a handful of arugula for an extra burst of color and flavor.
- Marinate the Mushrooms: Before roasting, you can lightly brush your portobello mushrooms with olive oil and a squeeze of lemon juice, then let them sit for 10 minutes.
- Elevate Your Mayo: Enhance your homemade mayonnaise by adding a pinch of lemon zest or a dash of smoked paprika. These small tweaks can add a bright, unexpected layer of flavor.
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