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+ servings

Breakfast Veggie Stack

Prep Time10 mins
Cook Time20 mins
Servings: 2

Ingredients

  • 2 • large portobello mushrooms
  • 1 • medium zucchini [cut in half and sliced thinly]
  • 1 • red bell pepper [julienne]
  • 1 cup • baby spinach
  • 2 tablespoon • crumbed feta cheese
  • ¼ cup • mayonnaise
  • 1 teaspoon • dried dill
  • to taste • salt and pepper

Instructions

  • Preheat oven 350ºF.
  • Sprinkle the mushrooms with salt and pepper and bake for 20 minutes.
  • While that cooks, sauté the zucchini in a little bit of butter and set aside.
  • Then, sauté the bell peppers and set a side.
  • Once the mushrooms are ready, slide onto plates and top with spinach, zucchini and the red bell pepper.
  • Add some dill mayo and top with the feta cheese.