NUTRITION

SERVINGS

INGREDIENTS

2 large portobello mushroom caps

4 oz salmon fillet

2 large eggs

1 cup baby spinach

0.5 oz feta cheese

1 tsp olive oil

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Clean the portobello mushroom caps with a damp cloth, remove the stems, and carefully scrape out the dark gills using a spoon.

• 3

  Brush the outside and inside of the mushroom caps with olive oil and season with a pinch of sea salt and black pepper.

• 4

  Place the salmon fillet and the mushroom caps (gill-side up) on the prepared baking sheet and roast for 12 minutes until the salmon is opaque.

• 5

  Remove the tray from the oven, flake the cooked salmon into small pieces with a fork, and quickly wilt the baby spinach in a small skillet over medium heat.

• 6

  Divide the wilted spinach and flaked salmon evenly between the two mushroom caps, pressing down to create a small well in the center.

• 7

  Carefully crack one egg into the well of each stuffed mushroom cap, ensuring the yolk remains intact.

• 8

  Sprinkle the eggs with smoked paprika and crumbled feta cheese, then return the tray to the oven for 10-12 minutes until the egg whites are set.

• 9

  Garnish the stuffed mushrooms with finely chopped fresh chives and serve immediately while hot.