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Portobello Mushrooms Florentine

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

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.
Health Tip: At about 30 calories and 4 grams of carbohydrates 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.
Nutrition 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.

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