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.
© 2024 RDA Enthusiast Brands, LLC