Portabella Mushroom Benedict

  in Breakfast, Main Dishes, Recipes, Vegan

by Ali Lopez

4 big portobello mushrooms, with stems
Extra virgin olive oil
1 large garlic clove, minced
1 small onion, finely chopped
1 small bunch kale, ribs removed, finely chopped
Juice from 1 lemon
salt and pepper, to taste
1 cup cooked quinoa*
1/4 cup crumbled goat cheese or grated cheddar
4 eggs

Avocado Hollandaze Sauce
1 ripe avocado
Juice from 1 lemon, to taste
A few basil leaves, if you have them
Salt and pepper, to taste
1/4 cup water

  1. *In a dry saucepan, toast 1/2 cup quinoa over medium heat for 4-5 minutes or until the grains smell nutty. Stir in 1 cup water and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand for 10 minutes.
  2. Break off the mushroom stems, clean, and chop finely. Set aside. Use a spoon to scrape the black gills from inside the mushrooms. 
  3. Heat oven to 375 °F. Brush both sides of the mushrooms with olive oil, sprinkle with salt, and arrange on a baking sheet. Bake for 10 minutes, gill sides up. Remove from oven and discard any liquid that is on the baking sheet and inside the mushrooms. 
  4. To make the filling: Coat a pan with olive oil over medium heat. Add the onions, mushroom stems and garlic and saute for a few minutes until golden. Add the kale and 2 tablespoons water. Stir to mix the onions and kale. Reduce heat to low, cover, and cook until the kale is tender, about 10 minutes. Remove the lid and add the cooked quinoa and saute for 1-2 more minutes. 
  5. Remove from heat and add juice from half of the lemon and salt and pepper. Taste and add more lemon, salt or pepper if needed. Mix in the cheese, then stuff each mushroom with the filling. 
  6. Make a well in the middle of each mushroom for the egg, then crack an egg into each mushroom. Bake the mushrooms for 15 minutes or until the white is set and the yolk is to your liking, preferably still runny. Then drizzle with sauce!
  7. To make the hollandaze sauce: Add avocado to a blender with the juice of a lemon, basil leaves, water, salt and pepper and blend. Taste and add more water or seasoning as needed to make it taste good and give it a consistency you like.