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Breakfast Veggie Stack
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Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Serving Size
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
tbsp
• crumbed feta cheese
1/4
cup
• mayonnaise
1
tsp
• 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.