Egg and Spinach Stuffed Portobello Mushrooms Recipe
Follow this recipe to prepare delicious Egg and Spinach Stuffed Portobello Mushrooms, a healthy and flavorful dish perfect for a hearty breakfast or a light dinner.
Equipment
- 1 Baking Sheet For baking the mushrooms
- 1 Non-stick Pan For sautéing the spinach
- 1 Mixing Bowl For combining ingredients
Ingredients
- 4 Portobello mushrooms Stemmed and gills removed
- 2 cups Fresh spinach Roughly chopped
- 4 Eggs Beaten
- 2 tbsp Olive oil
- 1 small Onion Finely chopped
- 1 clove Garlic Minced
- to taste Salt
- to taste Black pepper
- 1/2 cup Shredded cheese Optional
Instructions
- Preheat your oven to 375°F (190°C).
- Place the mushrooms on a baking sheet, brush them with olive oil, and season with salt and pepper.
- Bake for 10-12 minutes until tender.
- While the mushrooms are baking, heat 1 tablespoon of olive oil in a non-stick pan over medium heat.
- Add the chopped onion and minced garlic, sauté until translucent.
- Add the chopped spinach and cook until wilted.
- In a mixing bowl, combine the beaten eggs with the cooked spinach mixture. Season with salt and pepper.
- Remove the mushrooms from the oven and fill them with the egg and spinach mixture.
- Sprinkle shredded cheese on top if desired.
- Return to the oven and bake for an additional 8-10 minutes, until the egg is set.
- Serve hot and enjoy!
Notes
For a dairy-free version, omit the cheese or use a dairy-free alternative.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 6gProtein: 12gFat: 16gSaturated Fat: 4gCholesterol: 185mgSodium: 360mgPotassium: 550mgFiber: 2gSugar: 3gVitamin A: 125000IUVitamin C: 12.4mgCalcium: 1500mgIron: 0.4mg
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