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Breakfast Mushroom Cups Recipe

Breakfast Mushroom Cups Recipe photo by Taste of Home

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A fun and surprisingly hearty breakfast dish packed with flavor and richness. —Sara Morris, Laguna Beach, california

This recipe is:

Healthy

Quick

Diabetic Friendly

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Breakfast Mushroom Cups Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

15 10 25

Ingredients

2 large portobello mushrooms, stems removed
1/8 teaspoon garlic salt
1/8 teaspoon pepper, divided
1 small onion, chopped
1/2 teaspoon olive oil
1 cup fresh baby spinach
1/2 cup egg substitute
1/8 teaspoon salt
1/4 cup crumbled goat or feta cheese
2 tablespoons minced fresh basil

Directions

Place mushrooms on a 15-in. x 10-in. x 1-in. baking pan. Spray with cooking spray; sprinkle with garlic salt and dash pepper. Bake at 425° for 10 minutes or until tender.
In a large saucepan, saute onion in oil until tender. Stir in spinach and cook until wilted. In a small bowl, whisk the egg substitute, salt and remaining pepper; add to pan. Cook and stir until set.
Spoon egg mixture into mushrooms; sprinkle with cheese and basil. Yield: 2 servings.

Nutritional Facts 1 stuffed mushroom equals 126 calories, 5 g fat (2 g saturated fat), 18 mg cholesterol, 472 mg sodium, 10 g carbohydrate, 3 g fiber, 11 g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat, 1/2 fat.

Originally published as Breakfast Mushroom Cups in Healthy Cooking April/May 2011, p40

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Breakfast Mushroom Cups

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(1-1) of 1 reviews

Reviewed on May. 08, 2011 by CC315

We doubled this recipe for a breakfast for two on Mother's Day because it was so healthy. Both of us were thrilled to have found something relatively easy to make, healthy, and excellent in taste!