The mushrooms were my favorite part of the meal. Portobello mushrooms are available year round. They have a rounded, earthen tan flat cap with near black gills on their underside. Their stem is thick, white and edible. Their flavor is rich and their texture is meaty, which they retain even after cooking.

Of all the earth’s natural substances, mushrooms are among the most medicinal.  Consuming mushrooms regularly has been associated with decreased risk of breast, stomach and colorectal cancers. Two compounds in mushrooms are terpenoids and polyaccharides. Terpenoids are potent antiviral, antibiotic and anti-inflammatory agents. Polyaccharides are chainlike sugars that enhance the immune system and may help the body fight cancerous tumors. All mushrooms are low in fat and are a good source of B vitamins — including folate, which protects against birth defects and may prevent heart disease — as well as fiber and protein. Mushrooms have been used in China and Japan for centuries to boost immunity and fight cancer and other diseases.  ~ Information provided by Power Foods.

Grilled portobello mushrooms are low in sodium, and very low in saturated fat and cholesterol. They also a good source of protein, thiamin, vitamin B6, folate, magnesium, zinc and manganese, and a very good source of dietary fiber, riboflavin, niacin, pantothenic acid, phosphorus, potassium, copper and selenium.

I served the leftovers this morning topped with fried eggs, sprinkled with sautéed ham and onions.

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Grilled Portobello Mushrooms

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

See Detailed Nutrition Info on

Ingredients

• 6 portobello mushrooms
• 2 tbsp olive oil
• black pepper
• Himalayan pink salt

Instructions

1. Wash mushrooms.
2. Drizzle with olive oil.
3. Sprinkle with salt and pepper.
4. Grill for 5 minutes per side.
5. Enjoy!

Grilled Portobello Mushrooms

6 portobello mushrooms
2 tbsp olive oil
black pepper
Himalayan pink salt

1. Wash mushrooms.
2. Drizzle with olive oil.
3. Sprinkle with salt and pepper.
4. Grill for 5 minutes per side.
5. Enjoy!

~ “The part can never be well unless the whole  is well.” – Plato

For variation you can sauté sun dried tomatoes, spinach and leeks in ghee, coconut oil or olive oil for a few minutes and then crack the eggs over this mixture. Let sit for a few minutes and flip.

Here is why this dish is so good for you:

Portobello: Of all the earth’s natural substances, mushrooms are among the most medicinal.  Two compounds in mushrooms are terpenoids and polyaccharides. Terpenoids are potent antiviral, antibiotic and anti-inflammatory agents. Polyaccharides are chainlike sugars that enhance the immune system and may help the body fight cancerous tumors. All mushrooms are low in fat and are a good source of B vitamins — including folate, which protects against birth defects and may prevent heart disease — as well as fiber and protein. Mushrooms have been used in China and Japan for centuries to boost immunity and fight cancer and other diseases.  ~ Information provided by Power Foods.
Leeks: Protects the linings of blood vessels, provides folate, functions as an antioxidant and decreases risk of chronic inflammatory disease. Leeks are also good sources of vitamins C, B6 (pyridoxine) and K, as well as manganese and iron. Vitamin C is important in wound healing and collagen formation. Pyridoxine is important in efficient energy utilization. Vitamin K is needed for blood coagulation, and for metabolism of bone and connective tissues. Manganese functions as a coenzyme for many reactions in the body, while iron is important in the formation of hemoglobin. Leeks have many nutritional benefits that are similar to those of garlic and onion. “Garlic, onion and leeks rank high among the most effective foods for the following cancers: brain, lung, prostate and breast.” – David Servan-Schreiber, MD, PhD.  Leeks are milder than onions and can be substituted for them in many recipes when a less intense flavor is desired.
Eggs (purchase organic if possible): Packed with vitamins A, D, E, B2, B6, B9, iron, calcium, phosphorous, potassium and choline. When shopping for eggs, keep in mind pasture raised, free-grazing hens produce a superior quality egg and are less prone to salmonella contamination. Free hens lay eggs with 3 times more vitamin E, 7 times more beta-carotene, 1/3 less cholesterol, 1/4 less saturated fat, 2/3 more vitamin A, and 2 times more omega-3 fatty acids. Learn more: http://www.naturalnews.com/034557_eggs_health_benefits_cholesterol.html#ixzz2PRE1wE4V

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Roasted Portobello with Fried Eggs & Leeks

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Number of servings: 1

See Detailed Nutrition Info on

Ingredients

• 2 large Portobello mushrooms, wiped clean with a damp cloth or paper towel
• 2 eggs
• 2 tbsp leeks
• Olive Oil, Coconut Oil or Ghee for frying
• Himalayan pink salt
• Freshly ground pepper

Instructions

1. Pre-heat the oven to 400 F.
2. Place an aluminum foil-lined baking sheet on the middle rack.
3. Remove stems from mushrooms.
4. Brush the whole cap (top and bottom) with olive oil.
5. Season both sides with salt and pepper.
6. Stick them on the hot baking tray in the oven, gill-side up.
7. Bake for 8 minutes on each side.
8. While the mushrooms are baking, fry two eggs in olive oil, ghee or coconut oil.
9. Sprinkle leeks on eggs immediately after cracking into pan.
10. Season with salt and pepper.
11. Flip eggs and place on top of mushrooms once mushrooms are out of the oven.

Notes:

Purchase all organic ingredients if possible.

2 large Portobello mushrooms, wiped clean with a damp cloth or paper towel
2 eggs
2 tbsp leeks
Olive Oil, Coconut Oil or Ghee for frying
Himalayan pink salt
Freshly ground pepper

1. Pre-heat the oven to 400 F.
2. Place an aluminum foil-lined baking sheet on the middle rack.
3. Remove stems from mushrooms.
4. Brush the whole cap (top and bottom) with olive oil.
5. Season both sides with salt and pepper.
6. Stick them on the hot baking tray in the oven, gill-side up.

7. Bake for 8 minutes on each side.
8. While the mushrooms are baking, fry two eggs in olive oil, ghee or coconut oil.
9. Sprinkle leeks on eggs immediately after cracking into pan.

10. Season with salt and pepper.
11. Flip eggs and place on top of mushrooms once mushrooms are out of the oven.

~ Eat Healthy! Feel Healthy! Be Healthy!