Portobello Mushrooms with Scrambled Eggs, Spinach and Roasted Red Peppers
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 tablespoon minced garlic
- 3/4 cup chopped onion
- 4 large eggs
- 4 teaspoons olive oil
- 1 teaspoon chopped fresh thyme
- Carbohydrate 13 g(4%)
- Cholesterol 186 mg(62%)
- Fat 10 g(15%)
- Fiber 4 g(15%)
- Protein 11 g(22%)
- Saturated Fat 2 g(12%)
- Sodium 137 mg(6%)
- Calories 176
Preparation Preheat oven to 400°F. Arrange mushrooms, rounded side down, in 13 x 9 x 2-inch glass baking dish. Sprinkle with salt and pepper. Bake until tender, about 15 minutes. Transfer mushrooms to plate. Reduce oven temperature to 250°F. Meanwhile, heat 3 teaspoons oil in large nonstick skillet over medium heat. Add onion and garlic; sauté until tender, about 7 minutes. Add spinach; toss until wilted, about 3 minutes. Stir in thyme. Arrange spinach in same baking dish. Top with mushrooms, rounded side down. Fill each mushroom with 2 tablespoons peppers. Place in oven to keep warm. Whisk eggs in medium bowl to blend. Sprinkle with salt and pepper. Heat 1 teaspoon oil in medium nonstick skillet over medium heat. Pour eggs into skillet; stir until softly set, about 2 minutes. Fill mushrooms with scrambled eggs. Top each with 1 tablespoon peppers. Divide spinach and mushrooms among 4 plates.
Preparation Preheat oven to 400°F. Arrange mushrooms, rounded side down, in 13 x 9 x 2-inch glass baking dish. Sprinkle with salt and pepper. Bake until tender, about 15 minutes. Transfer mushrooms to plate. Reduce oven temperature to 250°F. Meanwhile, heat 3 teaspoons oil in large nonstick skillet over medium heat. Add onion and garlic; sauté until tender, about 7 minutes. Add spinach; toss until wilted, about 3 minutes. Stir in thyme. Arrange spinach in same baking dish. Top with mushrooms, rounded side down. Fill each mushroom with 2 tablespoons peppers. Place in oven to keep warm. Whisk eggs in medium bowl to blend. Sprinkle with salt and pepper. Heat 1 teaspoon oil in medium nonstick skillet over medium heat. Pour eggs into skillet; stir until softly set, about 2 minutes. Fill mushrooms with scrambled eggs. Top each with 1 tablespoon peppers. Divide spinach and mushrooms among 4 plates.
