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Portobello Mushrooms Florentine Exps Sddj17 47568 16 C08 04 2b 17

Portobello Mushrooms Florentine

TOTAL TIME: Prep/Total Time: 25 min. YIELD: 2 servings.
A fun and surprisingly hearty breakfast dish packed with flavor and richness. —Sara Morris, Laguna Beach, California

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 cheese or feta cheese
  • Minced fresh basil, optional

Directions

  • 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.

Nutrition Facts

1 stuffed mushroom: 170 calories, 10g fat (4g saturated fat), 204mg cholesterol, 428mg sodium, 9g carbohydrate (3g sugars, 3g fiber), 12g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat, 0.500 fat.

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