As of late I haven't had time for much of anything; what with juggling two little kiddos and all. Yesterday I stopped by the market and my mouth drooled when I saw portobello caps. I picked some up and elevated a very simple breakfast to delicious dinner. Remember, things don't have to be complicated to be amazing. So this week my theme will be Keep it Simple, in honor of all the parents out there struggling to keep their sanity AND put a healthy meal on the table (Jacqui and Juan, this one's for you!). My goal is 15 minute meals.
2 Portobello mushroom Caps
1 Cup Augula washed (May sub for spinach or mixed greens)
1 teaspoon minced garlic
1/2 teaspoon fat of choice
1/4 cup grated cheese of choice (I used cheddar and grated while the sausage and mushrooms cooked)
2 sausages, chopped (optional)
2 tablespoons water
Turn your broiler onto high
Turn a skillet on to high
Pop portobello caps under the broiler for 7 minutes, flipping once during cooking
At the same time melt fat in your heated skillet and pop sausage in to get nicely cooked (it will cook fast so pay attention)
When sausage is mostly cooked and caramalized looking, add garlic, give it a few stirs and pour in the water
Don't forget to remove your mushrooms from the oven
Place mushroom caps in a bowl or on a plate, dark side up (like a cup)
Place cooked sausage mixture on top and cover in cheese
In the same pan used to cook your sausage, scramble your eggs (you can use sunny side up eggs too, delish!)
Now, put arugula over your sausage, cheese mushrooms and lastly top with egg.
Sprinkle spices over the top (I used togarashi but get creative, remember you don't need salt if you're using sausage)
I served this with a drop of sriracha.
Note - for vegetarian option, put garlic on the mushroom cap before adding cheese, then pop back in the oven until cheese melts