Portobello Mushrooms Florentine Recipe

5 3 3
Portobello Mushrooms Florentine Recipe
Portobello Mushrooms Florentine Recipe photo by Taste of Home
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Portobello Mushrooms Florentine Recipe

Read Reviews
5 3 3
Publisher Photo
A fun and surprisingly hearty breakfast dish packed with flavor and richness. —Sara Morris, Laguna Beach, California
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 large portobello mushrooms, stems removed
  • Cooking spray
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 1/2 teaspoon olive oil
  • 1 small onion, chopped
  • 1 cup fresh baby spinach
  • 2 large eggs
  • 1/8 teaspoon salt
  • 1/4 cup crumbled goat or feta cheese
  • Minced fresh basil, optional

Directions

Preheat oven to 425°. Spritz mushrooms with cooking spray; place in a 15x10x1-in. pan, stem side up. Sprinkle with garlic salt and pepper. Bake, uncovered, until tender, about 10 minutes.
Meanwhile, in a nonstick skillet, heat oil over medium-high heat; saute onion until tender. Stir in spinach until wilted.
Whisk together eggs and salt; add to skillet. Cook and stir until eggs are thickened and no liquid egg remains; spoon onto mushrooms. Sprinkle with cheese and, if desired, basil. Yield: 2 servings.
Health Tip: At about 30 calories and 4g carbs per cap, portobello mushrooms are a low-cal, low-carb way to serve up eggs. Try filling with other combos like cooked sausage, sauce and mozzarella; feta, basil and tomatoes; quinoa, garbanzos and goat cheese.
Originally published as Portobello Mushrooms Florentine in Healthy Cooking April/May 2011, p40

Nutritional Facts

1 stuffed mushroom: 126 calories, 5g fat (2g saturated fat), 18mg cholesterol, 472mg sodium, 10g carbohydrate (4g sugars, 3g fiber), 11g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat, 1/2 fat.

  • 2 large portobello mushrooms, stems removed
  • Cooking spray
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 1/2 teaspoon olive oil
  • 1 small onion, chopped
  • 1 cup fresh baby spinach
  • 2 large eggs
  • 1/8 teaspoon salt
  • 1/4 cup crumbled goat or feta cheese
  • Minced fresh basil, optional
  1. Preheat oven to 425°. Spritz mushrooms with cooking spray; place in a 15x10x1-in. pan, stem side up. Sprinkle with garlic salt and pepper. Bake, uncovered, until tender, about 10 minutes.
  2. Meanwhile, in a nonstick skillet, heat oil over medium-high heat; saute onion until tender. Stir in spinach until wilted.
  3. Whisk together eggs and salt; add to skillet. Cook and stir until eggs are thickened and no liquid egg remains; spoon onto mushrooms. Sprinkle with cheese and, if desired, basil. Yield: 2 servings.
Health Tip: At about 30 calories and 4g carbs per cap, portobello mushrooms are a low-cal, low-carb way to serve up eggs. Try filling with other combos like cooked sausage, sauce and mozzarella; feta, basil and tomatoes; quinoa, garbanzos and goat cheese.
Originally published as Portobello Mushrooms Florentine in Healthy Cooking April/May 2011, p40

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Reviews forPortobello Mushrooms Florentine

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MY REVIEW
bjsilve0 User ID: 172187 261682
Reviewed Feb. 22, 2017

"Excellent. Flavor is awesome and this is easy to make."

MY REVIEW
m1948.nor User ID: 7683500 107013
Reviewed Mar. 6, 2014

"very flavourful - easy and quick"

MY REVIEW
CC315 User ID: 2882343 103800
Reviewed May. 8, 2011

"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!"

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