Breakfast Veggie Stack
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh breakfast dish of roasted portobello mushrooms layered with sautéed vegetables, creamy dill mayo, and feta cheese. It's savory, satisfying, and a vegetable-forward way to start the day.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 large portobello mushrooms
- 1 medium zucchini, (sliced thinly)
- 1 red bell pepper, (sliced)
- 1 cup baby spinach
- ¼ cup crumbed feta cheese
- ¼ cup mayonnaise
- 1 teaspoon dried dill
- ¼ cup microgreens
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 528mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1504mg
- Calcium
- 208mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 528MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.