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Breakfast Mushroom Cups

 Breakfast Mushroom Cups
A fun and surprisingly hearty breakfast dish packed with flavor and richness. —Sara Morris, Laguna Beach, california
2 ServingsPrep/Total Time: 25 min.

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,

2 of 2

Breakfast Mushroom Cups (continued)

Nutritional Facts: 11 g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat, 1/2 fat.