Breakfast Veggie Stack
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.