PORTABELLA VITA

INGREDIENTS

• 1 large portobello mushroom cap - that is for 1 serving, but obvs you can add more mushrooms for more people. Just adjust the eggs, etc.

• 1–2 tsp olive oil (or your preferred cooking oil)

• Salt and pepper, to taste

• 2 eggs (3 if you want it richer)

• A handful fresh spinach, chopped

• ½ bell pepper, diced

• Your favorite spices: paprika, garlic powder, Italian herbs

INSTRUCTIONS

1. Preheat and prepare
Preheat your oven to 350°F. Place a small baking sheet or oven-safe skillet inside while the oven heats so it’s warm when the mushroom hits it.

2. Roast the mushroom
Remove the stem and gently scrape out the gills from the mushroom cap. Brush lightly with olive oil on both sides and season with a little salt and pepper. Place the mushroom gill-side down on the warm baking sheet or skillet. Roast for 6–7 minutes, then flip and roast for another 5–6 minutes, until the mushroom is tender but still holds its shape. Remove and set aside.

3. Cook the veggies
In a skillet over medium heat, add a drizzle of olive oil. Sauté the diced bell pepper for 2–3 minutes until softened. Add the chopped spinach and cook until just wilted, about 30 seconds.

4. Scramble the eggs
Push the veggies to the side of the pan. Crack in the eggs, season with salt, pepper, and your chosen spices. Stir gently until the eggs are just set. Mix the veggies back in with the eggs.

5. Assemble
Spoon the egg and veggie mixture into the roasted mushroom cap. Sprinkle with extra herbs or seasoning if you like. Serve immediately.

NOTES FROM MY TABLE:

If you want your mushroom even meatier, after roasting, you can sear it quickly in a hot skillet for 1–2 minutes on each side to develop a golden edge.