My Mum and I have a lovely Christmas morning tradition of eggs and smoked salmon, which seems to be evolving into more extravagant versions each year. I am not a true food blogger as I am not on the avocado hype, but my Mum absolutely loves both mushrooms and avocados so I used a Marks and Spencer Christmas baking book to inspire this absolutely delicious recipe. The macros below are for the mushrooms that I ate (I topped mine with Philadelphia) but you can swap out the Philly for avocado…or enjoy them both!
Macros per 2 mushroom caps (makes 3 portions): 145kcal; 25.3g carbs, 1.2g fat, 11.1g protein
6 portobello mushroom caps
2 spring onions
2 beef tomatoes
3tbsp apple cider vinegar
1 tsp paprika
6tbsp fat free Philadelphia
3 slices of bread (a couple of days old works best
Pink Himalayan sea salt (or regular salt)
1 tsp dried basil
- Preheat your oven to 350°f.
- Remove the stalks from the mushroom caps and finely dice. Transfer the stalks to a small bowl.
- Finely chop the spring onions and tomatoes and add to the diced mushroom stalks.
- Add in a dash of salt and pepper, dried basil and combine well.
- Place each mushroom cap (furry side up) on parchment paper on a baking tray. Pour the apple cider vinegar evenly over each mushroom cap.
- Add the tomato, spring onion and mushroom mixture to each mushroom cap.
- Remove the crusts from the bread slices and rub to create breadcrumbs (if you have a food processor, it will make this step easier). Top each mushroom with the breadcrumbs.
- Add a tablespoon of Philadelphia to each mushroom and a dash of paprika.
- Place the mushrooms in the oven for 10-12 minutes, until the tops have gone crispy and started to brown.
- Serve immediately! I paired mine with a baked egg white, red onion and spinach omlette, topped with smoked salmon. For my Mum’s breakfast, I swapped the Philadelphia with 1/2 a ripe avocado.