There are very few things that are better than a home made Sunday Brunch. No stress, no musts and no hectic weekday schedule to follow. The thing with brunch is that you want a lot of food that doesn't take all morning to make and that you can sit and enjoy for a couple of hours. This stuffed portabello was easy and fast to make and will definitely be making more frequent appearances on our brunch table in the future!
The What
1 portabello mushroom per person (we were two)
2 handfuls of spinach
fresh green kale
2 cloves of garlic
chili flakes
salt and pepper
olive oil
feta cheese
The How
Set the oven to 200 degrees.
Sear the spinach and kale in a pan along with coarsely chopped garlic, chili flakes and salt and pepper.
Stuff the mushrooms with the spinach and kale, top with feta cheese.
Put in the oven and bake until the feta cheese is melted and has a little color.
Easy and fast, and you know what? It tastes amazing. Really gets your taste buds dancing in the morning!
Eat it as it is or together with other brunch dishes like chevré and sun-dried tomato omelette or with a side of smoked salmon. Anything goes during brunch!
