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–+ servings
Close up of Breakfast Veggie Stack showing all the toppings and sauce.
Kaeleigh Pugliese

Breakfast Veggie Stack

5 from 2 votes
A breakfast vegetable stack is a fresh, savory way to start the day, made with roasted portobello mushrooms layered with sautéed vegetables, creamy dill mayo, and feta cheese.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 296
Ingredients Equipment Method Nutrition Notes

Equipment

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
 

  1. 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.
  2. Place the mushrooms on a baking sheet and roast for about 10 minutes, until they begin to soften.
  3. 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.
  4. In a small bowl, mix the mayonnaise with dried dill. Adjust salt and pepper to taste.
  5. 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

Calories: 296kcalCarbohydrates: 12gProtein: 7gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 13gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 28mgSodium: 422mgPotassium: 808mgFiber: 4gSugar: 7gVitamin A: 3598IUVitamin C: 99mgCalcium: 142mgIron: 2mg

Notes

  • Prep the mushrooms gently: Wipe portobello mushrooms clean with a damp cloth instead of rinsing to prevent them from absorbing excess moisture.
  • Don’t overcook the vegetables: Sauté just until tender so the zucchini and peppers keep some texture and color.Season lightly: Feta and mayonnaise add saltiness, so taste before adding extra salt.
  • Assemble just before serving: Stacking right before serving keeps the vegetables vibrant and prevents sogginess.
  • Serving Suggestions: Serve this breakfast vegetable stack alongside our Greek Yogurt Bagels or Iced Matcha Latte for a more complete brunch-style meal.

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