Portobello mushrooms make for a great substitute for bread and are incredibly filling. Their sturdy consistency and meaty texture makes them perfect for loading up with ingredients and making a tasty meal for breakfast, lunch, or dinner! I think that once you bake the mushroom caps, you can add fillings to your taste. My meal included a generous dollop of cauliflower dip and some satuéed sweet potatoes with crunchy red bell pepper for a bit of texture. Just one relatively small mushroom cap kept me full for hours.
1 portobello mushroom
2 tablespoons cauliflower dip
1/4 red bell pepper
1 small sweet potato
spinach as garnish
1-2 tablespoons of extra virgin olive oil
- Preheat the oven to 200 C.
- Wash and pat dry the portobello mushroom cap. Brush lightly with olive oil and a touch of salt. Place on a lined baking sheet and bake for 30 minutes, gill side up first then turning after 20 minutes.
- While the mushroom is baking, wash, peel, and finely slice (or grate) the sweet potato.
- Heat a skillet and add 1/2 a tablespoon of extra virgin olive oil. Sauté the shredded sweet potato until soft or your desired level of crispiness. Once done, remove from the skillet and place on some kitchen towels.
- Dice the red bell pepper.
- Wash and pat dry the spinach leaves.
- Assemble your mushroom! Lay some spinach leaves on the plate. Place the mushroom on the plate and add the cauliflower dip. Garnish with the sweet potato and bell pepper.