Ingredients:

• 1 pouch Seeds of Change Quinoa and Brown rice (do not microwave the pouch)

• 4 portobello mushrooms (with deep mushroom caps)

• 4 eggs

• 2 cups spinach, chopped

• ¼ cup mushrooms, chopped (from the portobello mushroom stem)

• 1 tablespoon olive oil

• 1 teaspoon garlic, diced

• 1 teaspoon water

Portobello mushroom oil:

• 4 tablespoons oil

• 2 teaspoons seasoning powder such as Mrs. Dash

Instructions: 

1. Preheat oven to 400 degrees

2. Remove mushroom stems carefully

3. Wash and chop the stems, set it aside with other ingredients

4. Clean the outside of the portobello mushrooms with a damp paper towel

5. Use a spoon to carefully remove and discard the mushroom gills

6. Mix the portobello mushroom oil in a small bowl: 4 tablespoons oil, 2 teaspoons seasoning powder and pinch of salt

7. Brush the outside of each portobello mushroom with the portobello mushroom oil

8. Heat oil (one tablespoon) and garlic (one teaspoon) in a frying pan on a stove

9. Sauté the stuffing together:  quinoa with brown rice, mushroom, spinach and water together on a stove until all ingredients are well mixed together

10. Place about 2 tablespoons of quinoa brown rice stuffing into the mushroom cap, about 1/4 mushroom cap full

11. Crack one egg on top of the mushroom cap

12. Bake the mushroom caps in the oven for 15 minutes for a sunny side up egg. Bake longer if a less runny yolk is desired