portobello-mushrooms-florentine

Portobello Mushrooms Florentine

Caregory : Breakfast Recipes

A fun and surprisingly hearty breakfast dish packed with flavor and richness.

Ingredient

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

Direction

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.

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