Stuffed Roasted Portobellos
Serves 215 mins prep10 mins cook
Delicious stuffed roasted portobello mushrooms filled with egg, avocado, smoked salmon, and kale. Paired with mini hassleback potatoes, this meal is both healthy and easy to prepare ahead of time.
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What you need
Instructions
1: Preheat the broiler in your oven. 2: Scoop out the portobello mushroom caps and brush them with olive oil. 3: Broil the mushroom caps for about 5 minutes on each side. 4: In a bowl, mash the avocado and mix in steamed kale, wild smoked salmon, soft boiled eggs, and chopped red onion. 5: Stuff the broiled portobello caps with the avocado mixture, seasoning with dill and red pepper flakes. 6: Prepare the mini hassleback potatoes, seasoning with garlic powder, thyme, and salt. 7: Serve the stuffed mushrooms alongside the seasoned hassleback potatoes, drizzling tahini on top.View original recipe