Maca Chia Cocoa Protein Pancakes

Indulgent AND healthy???

Maca Chia Cocoa Protein Pancakes | CaliGirlCooking.com

That’s my kind of breakfast! And after such an action- (and food-) packed day like yesterday, these Maca Chia Cocoa Protein Pancakes are exactly what we need to get us going on an even tougher Monday morning than usual. You feel me?

We had a great time watching the Super Bowl yesterday, but as we weren’t really cheering for either of the teams, let’s be honest, we really just showed up for the food.  The rest of the weekend was spent enjoying a little break in the rain and getting outside for some beach volleyball, and a fun photo shoot with one of my new clients that I’m doing some social media work for.

We also spent some time recovering from partying all last week at the Santa Barbara International Film Festival, which is a huge annual event for us thanks to the hubs’ hookup with VIP tickets. Highlights included seeing the world premiere of the film “Charged” (which is amazing, BTW, so inspiring – stay tuned for more on that one) and rubbing elbows with Denzel Washington who was given the Maltin Modern Master Award for his lifetime of achievements both on the stage and in front of the camera. We always have such a blast every year and, although it goes by way too fast, we always find ourselves ready for a good deal of extra shut-eye when all is said and done.

Maca Chia Cocoa Protein Pancakes | CaliGirlCooking.com

All the more reason for these Maca Chia Cocoa Protein Pancakes to come into our lives! I realize I have not yet posted a pancake recipe here on the blog, although if you’ve checked out my eBook, you’ll know that I have a couple of tasty recipes for more standard, “go-to” pancakes. I also realize that we are now officially into the second month of the year, which means most folks are still TRYING to hold onto their New Year’s resolutions but are finding their strength is waning. I mean, how can it not be with all of these Valentine’s ads and displays floating around?

Well, I have good news for you folks! These Maca Chia Cocoa Protein Pancakes are chock full of superfoods, yet can still easily pass as dessert (or just a not-so-savory breakfast if that’s more your jam.) You know I’m all about that balance, and this recipe is practically the epitome of what I preach.

Oh, and did I mention they’re also gluten-free? I don’t purposely try to avoid gluten in my recipes (sorry for all of my gluten-intolerants out there,) but just as some of my recipes accidentally turn out vegan, some also just HAPPEN to turn out gluten-free. Just be sure to use gluten-free oats in the batter and you’ll be golden!

Maca Chia Cocoa Protein Pancakes | CaliGirlCooking.com

Just like the aforementioned oats, most of the ingredients for these Maca Chia Cocoa Protein Pancakes are something you’ll likely have in your pantry already if you’re in any way tuned into the health and fitness world (or just like a damn good smoothie in the morning.) And if you don’t have these ingredients on hand already, have no fear, because our trusty old Amazon is pulling through for you once again. I even did all of the hard work for you:

MACA POWDER
PROTEIN POWDER
CHIA SEEDS

Alright kids, no more excuses. Let’s bust out our fancy blender and get to it. That’s right, I said blender. Because that’s the only thing you’ll need to whip up this recipe, aside from your nonstick skillet or griddle, of course.

Maca Chia Cocoa Protein Pancakes | CaliGirlCooking.com

Seriously, the process of this pancake batter could not be any easier. Just throw all of the ingredients in the blender, give it a good whir, and you’re ready to pour said batter into your piping hot cooking vessel. Sound easy enough?

Now, we all know that a Maca Chia Cocoa Protein Pancake’s story can’t stop once it comes off the griddle, because isn’t a pancake breakfast all about the toppings? Yesssirreee. I opted for sliced banana, cacao nibs and high-grade maple syrup for mine, but feel free to use whatever you want! Whipped cream, butter, peanut butter and strawberries are just a few more things that come to mind.

Maca Chia Cocoa Protein Pancakes | CaliGirlCooking.com

So there you have it folks! The secret to a healthy, balanced breakfast that still tastes like dessert. Now can we agree that this Monday isn’t going to be all that bad?

Maca Chia Cocoa Protein Pancakes | CaliGirlCooking.com
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Maca Chia Cocoa Protein Pancakes

These chocolate pancakes are full of healthy superfoods, yet still taste incredibly indulgent. The perfect breakfast for any day of the week!

Course: Breakfast
Servings: 9 mini pancakes
Author: CaliGirl Cooking
Ingredients
  • 1 cup oats
  • 2 eggs
  • 2 egg whites
  • 1 banana
  • 2 scoops protein powder (vanilla or chocolate flavor will work)
  • 2 tablespoons chia seeds
  • 2 teaspoons baking powder
  • 2 teaspoons cocoa powder
  • 2 teaspoons maca powder
  • 1/2 cup unsweetened vanilla almond milk
Instructions
  1. Begin heating a nonstick skillet or griddle over medium-high heat. 

  2. Combine all ingredients in a high-powered blender.

  3. Using a quarter cup measure, scoop pancake batter onto heated pan. Cook for 2-3 minutes on each side, or until it gets a nice golden color. 

  4. Remove from pan to a heated plate and continue cooking the rest of the batter.

  5. Top with whatever you prefer! Some ideas are: sliced bananas, sliced strawberries, maple syrup, peanut butter, cacao nibs, shredded coconut and whipped cream. 

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

Maca Chia Cocoa Protein Pancakes | CaliGirlCooking.com

Grilled Swordfish with Furikake Butter

Because sometimes simpler is better.

Grilled Swordfish with Furikake Butter | CaliGirlCooking.com

We’re at that time of year when we’re still recovering from the craziness of the holidays, and if you’re anything like me, you’re craving those simple, easy meals that come together in a flash while still delivering loads of delicious flavor. This Grilled Swordfish with Furikake Butter is one such meal, and I can guarantee that it will change your life.

But seriously, once you go down the path of compound butters (i.e. mixing spices, herbs and other flavorings into your favorite high-quality butter), you’ll never turn back. The hardest part is remembering to put some butter out ahead of time to let it come to room temperature for easy mixing. Thinking up all of the delicious ways you can use said compound butter? I don’t think that’s going to be a problem for you.

I was first introduced to compound butters when I worked a short stint in a French bistro in Honolulu, and all I can say is it was a life-changing experience. Compound butters basically cut your prep time in half, seeing as the herbs and other flavorings are already mixed into the butter you’d use in the recipe anyhow.

Grilled Swordfish with Furikake Butter | CaliGirlCooking.com

They are THE perfect answer to any sort of grilled, roasted or pan-fried meat or seafood. Just plop a pat on top of your already cooked protein, dish it up with a vibrant veggie side dish, and a simple, balanced dinner is ready for your kitchen table.

Speaking of vibrant veggie side dishes, can we talk a bit about these Haricots Verts and Snow Peas with Hazelnut and Orange that I whipped up to serve with my oh-so-delicious Grilled Swordfish with Furikake Butter?

Grilled Swordfish with Furikake Butter | CaliGirlCooking.com

One of my favorite gifts I received this Christmas was Ottolenghi: The Cookbook. I have been dying to get my hands on said cookbook for oh, at least six months now, and my little sis pulled through. Although I’ve never had the privilege of eating at any of his restaurants, everything I’ve read about him, and all of the recipes I’ve seen that are created by him, have been right up my alley. Mostly vegetable- and herb-based, but with no strict dietary callouts. Yes, you will find gluten in his recipes and yes, there are still meats and cheeses making appearances, but veggies are the star of the show. The perfect “balance” if you ask me!

So, after Christmas the hubs had to come back to Santa Barbara for work, but I stayed up north since we had a wedding (and Tahoe trip!) over New Year’s weekend. I made the horrible mistake of sending my new cookbook home with him, and consequently spent many laid-back afternoons and evenings wishing I had it to pore through and even make a recipe or two from.

Needless to say, as soon as I got back home I excitedly started flipping through all of the recipes and marking which ones I wanted to try (um, basically all of them!) When I saw that this Grilled Swordfish with Furikake Butter was scheduled on my editorial calendar for this week, I couldn’t wait to make these Haricots Verts and Snow Peas to go with it!

Grilled Swordfish with Furikake Butter | CaliGirlCooking.com

If you want to make delicious vegetable-filled dishes (or super tasty baked goods, for that matter), I HIGHLY recommend that you invest in Ottolenghi: The Cookbook. And if you already have it, do you have any favorite recipes you’ve made from it?

Anywho, back to this Grilled Swordfish with Furikake Butter. As I mentioned, it is so easy, with minimal mess and cleanup, and requires very few ingredients. It also comes together in less than 20 minutes, plus just a little bit of time for the butter to reset in the refrigerator.

I got the idea for furikake compound butter when my dad and I were in Honolulu this past fall, as furikake is a pretty popular condiment over there and we were enjoying it in EVERYTHING.  If you’re not familiar with it, it’s basically a Japanese seasoning blend made up of seaweed, sesame seeds, dried fish and other things. It’s amazing, and surprisingly not too hard to find here on the mainland. Any grocery store with a big Asian section should have it, but you can also order it on Amazon.

As I mentioned, the hardest part about this recipe is planning it far enough in advance to take out some of your favorite high-quality butter (I prefer Kerrygold) and let it come to room temperature so you can easily mix in the furikake. I used my mini food processor to mix everything together, but you could also do it by hand or use a pastry blender.

Once you have the furikake mixed evenly throughout the butter, you’ll want to roll it up into a log using saran wrap (also known as “au torchon” in culinary speak) and place it in the refrigerator to re-harden so you can cut it into pats for on top of your swordfish.

Grilled Swordfish with Furikake Butter | CaliGirlCooking.com

While your butter is in the refrigerator, you can grill up the swordfish. We’re keeping the seasoning simple for this one, since most of the flavor is going to come from the furikake butter. A little spray (or brush) of oil to keep the fish from sticking, salt, pepper and a squeeze of lemon juice and you’re good to go. Grilled only takes 4-8 minutes per side (depending on the thickness of your swordfish filets) and then you’re ready to rock and roll!

Grilled Swordfish with Furikake Butter | CaliGirlCooking.com

If you’re not a fan of swordfish, you could easily substitute another type of fish or even steak or chicken. Either way, the dish is going to be delicious. Now what are you waiting for? Time to get some fish on the grill for dinner tonight!

Grilled Swordfish with Furikake Butter | CaliGirlCooking.com

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

Grilled Swordfish with Furikake Butter | CaliGirlCooking.com
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Grilled Swordfish with Furikake Butter
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

A simple, protein-filled recipe - grilled swordfish is topped with a delicious compound butter laced with furikake, the classic Japanese seasoning.

Course: Main Course
Servings: 2 servings
Author: CaliGirl Cooking
Ingredients
  • 8 tablespoons high-quality butter, at room temperature (I prefer Kerrygold)
  • 1 1/2 tablespoons furikake
  • 2 swordfish filets (about 3/4 - 1 pound total)
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Instructions
  1. Combine butter and furikake in a small food processor or mixing bowl. Mix until furikake is evenly incorporated into the butter. Using a spatula, scoop the butter onto a piece of saran wrap in the shape of a log. Using the saran wrap as a guide, roll the butter into a log shape. Place in refrigerator for at least 15-20 minutes to reharden.

  2. In the meantime, prepare your swordfish. First, turn your gas grill on medium to heat up. Next, prep the swordfish by first spraying or brushing with olive oil, then squeezing on lemon juice and finally seasoning with salt and pepper. 

  3. Place swordfish on the grill and cook on one side for 4-8 minutes, depending on the thickness of your filets. Flip over and cook for another 4-8 minutes, or until swordfish looks cooked through and is no longer incredibly tender to the touch. 

  4. Remove swordfish from grill and plate up immediately. Remove furikake butter from the refrigerator and cut two pats (about 1/8 of an inch thick each) per swordfish filet. Place on top of swordfish and serve immediately with whatever veggie side you desire!

Recipe Notes

You will have plenty of furikake butter left over for anything you want to use it on. The possibilities are endless: on top of other proteins, grilled vegetables, or even to season popcorn!

Grilled Swordfish with Furikake Butter | CaliGirlCooking.com

 

Dinner is served.

Butternut Squash, Bacon and Goat Cheese Spanish Tortilla

Because it was just too good not to share.

Butternut Squash, Bacon and Goat Cheese Spanish Tortilla | CaliGirlCooking.com

This Butternut Squash, Bacon and Goat Cheese Spanish Tortilla has been on repeat in our house lately and, since I’ve made it so many times that I practically know the recipe like the back of my hand, I figured it deserved a solid mention.

As you may or may not know, I also have a culinary consulting business in addition to this here blog, Celebrations by CaliGirl Cooking. One of my clients from the very beginning has been the hotel I used to work at, and I bring baked goods and other treats in for them for various meetings, birthday parties, etc.

Right before Thanksgiving, I brought in this Butternut Squash, Bacon and Goat Cheese Spanish Tortilla for one of their meetings. Later that day, my phone was blowing up with text messages from my old coworkers saying how much they loved it. So I decided I had to make it again! (And again, and again.)

Butternut Squash, Bacon and Goat Cheese Spanish Tortilla | CaliGirlCooking.com

This recipe is a riff off of my Smoked Salmon and Fresh Herb Spanish Tortilla that I made a while back, but this time utilizing some of the best fall produce. Spanish tortillas traditionally use potatoes as their starchy base, but since I had an abundance of squash hanging around, I decided I’d give sliced butternut squash a shot. I’m so glad I did! It cooked up just beautifully, and feels even a little bit lighter than the starchier potatoes would.

We all know that goat cheese is a natural pairing for butternut squash, and for the fresh herbs I reached for fresh sage (the “it” herb of the season) plus a little bit of fresh thyme. For protein, I decided the salty crunch of applewood smoked bacon would be the perfect contrast to the sweet butternut squash and rich, tangy goat cheese.

I LOVE Spanish tortillas because they hold together just as well as any quiche would, yet you don’t have to worry about the hassle of making a crust (or the extra calories!) With a good nonstick pan, this tortilla will slide out easily onto a serving platter to be easily dished up for any weekend breakfast (or dinner, for that matter.)

Butternut Squash, Bacon and Goat Cheese Spanish Tortilla | CaliGirlCooking.com

Butternut Squash, Bacon and Goat Cheese Spanish Tortilla | CaliGirlCooking.com

I also love that this recipe comes together fairly quickly (you can even prep the squash, onions and bacon the night before,) and it holds up incredibly well. I made this a day before we left for our parents’ houses over Thanksgiving, and it was the perfect, easy breakfast to reheat the morning of Turkey Day so we didn’t have to worry about slaving over anything but the big bird we’d be enjoying later that evening. Yes, this Butternut Squash, Bacon and Goat Cheese Spanish Tortilla was a huge hit with everyone, and I’m sure it will be with you and yours as soon as you make it!

Now that the holidays are fully upon us, I know that you’ll have plenty of opportunities to whip up one (or many) of these in the month to come. With a little bit of prep the night before, you can have a hot, well-balanced breakfast on the table for your houseguests in less than 30 minutes, leaving you more time for coffee and meaningful conversation. Because isn’t that the most important part of the this time of year?

Butternut Squash, Bacon and Goat Cheese Spanish Tortilla | CaliGirlCooking.com

Butternut Squash, Bacon and Goat Cheese Spanish Tortilla | CaliGirlCooking.com
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Butternut Squash, Bacon and Goat Cheese Spanish Tortilla
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

A classic Spanish tortilla with a fall twist, featuring butternut squash instead of potatoes, creamy goat cheese, fresh sage and crispy bacon.

Course: Breakfast
Servings: 6 servings
Author: CaliGirl Cooking
Ingredients
  • 2 tablespoons butter
  • 1/2 of a medium butternut squash, peeled, seeded and thinly sliced
  • 1 medium yellow onion, halved and thinly sliced
  • 1/2 teaspoon ground nutmeg
  • 8 ounces creamy goat cheese
  • 4 ounces cooked bacon, chopped
  • 4 eggs
  • 1/3 cup chopped fresh sage and thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Maldon sea salt, for finishing
Instructions
  1. Melt butter in a large nonstick skillet over medium heat. Add butternut squash and onion and let cook, stirring occasionally, until onions begin to turn golden and squash has softened to fork tender. 

  2. While squash and onions are cooking, combine all other ingredients (except Maldon sea salt) in a large mixing bowl. Once squash and onions are cooked, add them to the mixing bowl, tossing to coat.

  3. Transfer contents back to the large nonstick saute pan and place back on medium heat. Let cook, without stirring, until mixture begins to set, and doesn’t jiggle too much when you shake the pan. 

  4. Turn broiler on high and place nonstick pan in oven. Broil on high for 5-7 minutes, or until the top of the tortilla becomes fully set and golden-brown. Remove from oven (be sure to use a potholder) and sprinkle with Maldon sea salt. Serve warm.

Butternut Squash, Bacon and Goat Cheese Spanish Tortilla | CaliGirlCooking.com

 

The new definition of golden-delicious!

Curry-Rosemary Roasted Mixed Nuts

Your cocktail party savior has arrived.

Curry-Rosemary Roasted Mixed Nuts | CaliGirl Cooking

And its name is Curry-Rosemary Roasted Mixed Nuts. These delicious, exotically spiced little nibbles are the hors d’oeuvres of your dreams and, judging by how quickly they disappeared when I brought them into the office, they’ll be the hit of any party you bring them to.

Speaking of parties, we’re soooo excited to be heading to one more wedding this weekend before our own big day. We’re off to see some of the first friends I met in Napa tie the knot at the beautiful winery the Bride works at on Spring Mountain. You may have seen the view show up just a couple of times on my Instagram feed 😉

We’re really looking forward to spending some time up in Wine Country celebrating someone else for once, as it seems we’ve spent most of our last few trips up North completely dedicated to planning our own wedding. We’re looking forward to relaxing, eating, drinking, and of course celebrating! Let me tell you, my Napa friends certainly know how to celebrate!

Curry-Rosemary Roasted Mixed Nuts | CaliGirl Cooking

Alright, I know I digressed there for a minute, but it all ties in to the reason for this post: the legit celebration-worthiness of these Curry-Rosemary Roasted Mixed Nuts. The bright yellow from the curry powder and pop of green from the fresh rosemary make these both look AND taste incredibly festive. The best part is that, aside from the nuts, there are only FIVE ingredients, most of which you will already have on hand in your pantry or refrigerator.

Curry-Rosemary Roasted Mixed Nuts | CaliGirl Cooking

Literally, all you will need is:

Mixed Nuts

You choose! I personally just threw together a mish-mash of whatever nuts I had taking up space in my pantry, which consisted of pecans, almonds, peanuts, cashews and macadamia nuts.

Coconut Oil

In past recipes I’ve relied solely on butter, but since we’re on a healthy kick (and since coconut pairs perfectly with curry) I knew this would be the perfect substitute.

Honey

Because we always need a little balance of sweet and spicy, right?

Fresh Rosemary

If you don’t have one already, you should most definitely be growing a rosemary plant in your garden. I speak from experience, those things grow like weeds (especially in California) and are REALLY hard to kill (I speak from experience.)

Sprinkle of Sea Salt

Because a little salt goes a long way.

Curry Powder

THE star ingredient of the show!

Curry-Rosemary Roasted Mixed Nuts | CaliGirl Cooking

Pretty easy, right? Not only does this recipe require very few ingredients, it takes almost no time to make. The longest wait you’ll have is for the nuts roasting to their golden delicious perfection in the oven.

We already know that these Curry-Rosemary Roasted Mixed Nuts will be the star of your next cocktail hour, but they’d also be the perfect addition to a summer picnic basket. They’re healthy, portable and don’t need to be kept in the refrigerator. Sounds like picnic food to me!

Or, you could just whip up a batch and keep a Tupperware stashed in your desk drawer at work for the perfect, protein-packed afternoon snack. Just be sure not to tell your coworkers or they might disappear!

So, if nothing else on your Monday night, at least go whip up some Curry-Rosemary Roasted Mixed Nuts. I guarantee they will put you in a better mood for the rest of the week!

Curry-Rosemary Roasted Mixed Nuts | CaliGirl Cooking

Curry-Rosemary Roasted Mixed Nuts

5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: Makes 4 cups

A healthy, flavorful and protein-packed appetizer of mixed nuts roasted in a delicious blend of coconut oil, honey, fresh rosemary and curry powder. The perfect addition to any cocktail party or picnic!

Ingredients

  • 4 cups of mixed nuts (I used a combination of pecans, almonds, peanuts, cashews and macadamia nuts)
  • 3 tablespoons coconut oil, melted
  • 1 tablespoon honey
  • 1 tablespoon chopped fresh rosemary
  • Sprinkle of sea salt
  • 2 teaspoons curry powder (I prefer this one)

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Take a large jelly roll pan and line it with aluminum foil. Set aside.
  2. In a large mixing bowl, add all ingredients (nuts to curry powder) and stir to combine.
  3. Pour nut mixture onto jelly roll pan, spreading out in an even layer for uniform roasting.
  4. Roast at 350 degrees for 15 minutes (you may want to open the oven and give the nuts a little stir about halfway through to make sure all sides get roasted.) Let cool slightly before serving.

Notes

Wine Pairing Notes: Because there’s a little bit of spice to these nuts, a slightly off-dry Riesling would pair wonderfully. You’d also do well with an oaked Chardonnay to bring out the nutty flavors.

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Curry-Rosemary Roasted Mixed Nuts | CaliGirl Cooking

This post contains affiliate links. As always, all thoughts and opinions are my own.

Scrambled Egg & Sausage Stuffed Portobello Mushrooms

We’re taking our breakfast game to the next level.

Scrambled Egg & Sausage Stuffed Portobello Mushrooms | CaliGirl Cooking

We all know how much I love a good stuffed Portobello mushroom, so naturally I had to make a breakfast version so I have an excuse to eat these tasty, filling ‘shrooms every minute of every day. These Scrambled Egg & Sausage Stuffed Portobello Mushrooms will leave you satisfied and wanting more. Maybe you’ll even want to make them for dinner? We love a good BFD in our household.

But first let’s chat for a second. I know I mentioned it briefly a week or so ago, but we are now officially ONE MONTH away from Chris and my Big Day!! That being said, it’s time for us to buckle down and really focus on putting whole, nutritious foods into our bodies for the next four weeks (with some exceptions of course, we still have the Fourth of July and one more wedding to get through before then!) I’ve decided to take you all along for the ride, so get ready for some super delicious and nutritious recipes coming your way in the very near future.

These Scrambled Egg & Sausage Stuffed Portobello Mushrooms are kind of my way of easing on into the extra-healthy eating mindset. They are certainly not unhealthy, but I couldn’t help myself and had to add a little cheese and make my sourdough breadcrumbs nice and toasty by using just a leeetle bit of butter. I hope you don’t mind (well, I’m sure you won’t mind after you taste these delicious little creations.)

Scrambled Egg & Sausage Stuffed Portobello Mushrooms | CaliGirl Cooking

What I DO think is awesome about these stuffed ‘shrooms as a breakfast item is the fact that they get you soooo much protein first thing in the morning and they will keep you full for hours on end. None of this fruity, carb-laden stuff that wears off an hour or two after you eat it. Chris and I actually had these for dinner and, since we hadn’t had lunch that day, I plated up two for each of us, but we both could only get through the first ones because they were so filling. Hooray for leftovers! They made a GREAT lunch today.

You get all of this blood sugar-stabilizing protein from both the Portobellos and the eggs, with a little extra added in from the sweet chicken Italian sausage and cheese. I think we’re safe to say that the Portobellos also count as a vegetable, so with the addition of fresh chives and tomatoes we can practically say we’re eating a salad for breakfast.

Scrambled Egg & Sausage Stuffed Portobello Mushrooms | CaliGirl Cooking

The other great things (yes, plural!) about these Scrambled Egg & Sausage Stuffed Portobello Mushrooms are:

  1. The ease with which they come together. I wouldn’t go as far as saying they are the quickest option for a weekday breakfast as you’re running out the door to work, but they certainly don’t take so long that they’ll eat up your entire Saturday morning and cut into any of the other fun adventures you should be having during the weekend.  The saving grace that also makes these a viable option for a weekday meal? See Point #2 below…
  2. These reheat surprisingly well, which means you can easily prep them the night before and just pop them in the microwave or oven in the morning and have breakfast fit for a king in less than five minutes.  Just be sure you don’t overcook your eggs in the first place if you’re planning to go this route. I left mine with just the slightest bit of runniness before loading them into the Portobellos as stuffing, so when I reheated them in the microwave they came out perfectly.

So now you have no excuses not to make these! Just so we’re sure you’re not intimidated, let me walk you through the super simple process:

We clean and de-stem some huge, meaty Portobello mushrooms and brush them with an olive oil and fresh garlic combo. Before placing them in the oven we sprinkle on some salt and pepper because seasoning is king.

Scrambled Egg & Sausage Stuffed Portobello Mushrooms | CaliGirl Cooking

We roast our Portobellos for just a bit, then take them out of the oven and let them cool.

We cook up our Italian sausage and set it aside, then start with the scrambled egg mixture. In go eggs, fresh chives, tomatoes, cheese, and don’t forget the sausage!

We scramble those around until there’s just the tiniest bit of runniness left, and scoop the mixture evenly amongst our mushroom tops.

Finally, we whip up our trusty sourdough breadcrumbs, laced with just a bit more cheese. The sourdough breadcrumb-cheesy topping is the key to really taking these stuffed mushrooms into breakfast land.

A quick trip under the broiler, and we have ourselves deliciously hearty Scrambled Egg & Sausage Stuffed Portobello Mushrooms with a golden dusting of “toast.”

Scrambled Egg & Sausage Stuffed Portobello Mushrooms | CaliGirl Cooking

Serve now, serve later, doesn’t matter. These will be waiting and ready for you whenever you get the urge to eat them. Now who says breakfast isn’t the most exciting meal of the day? 😉

Scrambled Egg & Sausage Stuffed Portobello Mushrooms

25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: Serves 4

A delicious, protein-packed breakfast version of the classic stuffed Portobello mushroom. A great way to start your day off on the right foot!

Ingredients

  • 4 Portobello mushrooms, cleaned and de-stemmed
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil
  • Salt & pepper
  • 3 sweet chicken Italian sausages, casings removed (about 9 ounces)
  • 8 eggs
  • 6 cherry tomatoes, chopped
  • 2 tablespoons fresh chives, chopped
  • ½ cup shredded Swiss and/or Gruyere cheese, divided
  • 2 slices sourdough bread
  • 2 tablespoons butter

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Line a jelly roll pan with aluminum foil and place Portobello mushrooms on it.
  2. Combine garlic and olive oil in a small bowl and brush over mushrooms. Be sure to brush both the top and the bottom to get an even coating. Sprinkle with salt and pepper and place in preheated oven. Bake for 15 minutes. Remove from oven and set aside.
  3. In a medium sauté pan over medium-high heat, cook the Italian sausage. Once sausage is done, remove to a paper towel lined plate to drain and cool.
  4. Place eggs in a medium mixing bowl and whisk to scramble. Using the same sauté pan as you did for the sausage, begin cooking eggs over medium heat. Low and slow is the way to go when cooking these to be sure you don’t overdo it. Almost as soon as you’ve added the eggs to the pan, add in the cherry tomatoes, chives and ¼ cup of the shredded cheese. Stir until eggs are mostly scrambled, with just a little bit of wetness remaining. This will prevent the eggs from over-drying when you put them under the broiler or reheat them.
  5. Gently scoop scrambled egg mixture evenly into the four Portobello mushroom caps. Set aside (keeping them in a slightly warm oven will help them to not get too cold.)
  6. Using a food processor, break down the sourdough bread into small crumbs. Heat butter in a medium sauté pan over medium-high. Once butter is melted, add sourdough breadcrumbs to pan. Let cook, stirring every so often to prevent burning, until breadcrumbs take on a golden, toasty color. Remove breadcrumbs to a small bowl and stir in remaining ¼ cup of shredded cheese. Sprinkle mixture over the top of each mushroom.
  7. Turn your oven broiler on high and place stuffed mushrooms under it for about 2 minutes. This will help further toast the breadcrumbs and melt the cheese. Remove from oven and let cool slightly before serving.
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Scrambled Egg & Sausage Stuffed Portobello Mushrooms | CaliGirl Cooking

Breakfast of champions.