PORTOBELLO MUSHROOMS STUFFED WITH EGGS AND SPINACH
Time in the Kitchen: 25 minutes
Servings: 4
4 large portobello mushrooms, stems removed
½ cup olive oil
2 cups frozen or fresh spinach
6 eggs, whisked
½–1 cup ground meat, sausage or crumbled bacon (optional)
Portobello mushrooms act as an edible bowl in this recipe, contributing both extra flavor and visual appeal to simple scrambled eggs. This is an
impressive dish to serve for brunch.
Preheat oven to 425°F.
Drizzle olive oil over both sides of portobello mushrooms. Lightly salt and pepper mushrooms. Place mushrooms on a baking sheet in the oven
for 15 minutes.
While mushrooms are baking, sauté spinach with a little bit of oil. Add meat or bacon (if using) and sauté until meat is cooked, then turn heat to
low and add eggs. Stir eggs, cooking until they reach your desired consistency.
Remove mushrooms from the oven and fill with scrambled eggs.
Macronutrient Profile (perserving)
Quick & Easy Tip:
The fastest way to wash mushrooms is by rinsing them in water, but many people worry that this will make the mushrooms soggy when cooked.