Portobello Mushroom Caps with Eggs, Cheese & Spinach
This is the Portobello Mushroom Caps with Eggs, Cheese & Spinach recipe.
- Prep: 15 min
- Cooking: 25 min
Ingredients
- 1/4 cup (60 mL) butter
- 8 (4-inch/10 cm) portobello mushrooms stems removed
- 1 large onion chopped
- 2 garlic cloves finely chopped
- 1/2 tsp (2 mL) dried oregano
- 1 pkg (10 oz/284 g) fresh spinach washed, dried
- 1 1/2 cups (375 mL) preshredded Canadian Italian-type cheese blend*
- 7 eggs
- 1/2 cup (125 mL) sliced skinned roasted red bell peppers
- toast points optional
READY FOR REWARDS?
Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.
Preparation
Melt 1 tbsp (15 mL) of the butter; brush over mushroom caps and place in 2 (8-inch/23-cm) square baking dishes; sprinkle with salt and pepper. Bake in 400 °F (200 °C) oven for 15 minutes or until tender. Transfer mushrooms to a plate and reduce oven temperature to 250 °F (120 °C).
Meanwhile, melt 2 tbsp (30 mL) of the butter in large frypan over medium heat. Add onion, garlic and oregano. Cook and stir until tender. Add spinach; toss until wilted. Divide spinach mixture between same dishes used to bake mushroom caps. Top with mushrooms, rounded sides down. Fill each cap with 2 tbsp (30 mL) of the Canadian Italian-type cheese blend and place in oven to keep warm.
Beat together eggs and red peppers. Melt remaining 1 tbsp (15 mL) butter in large frypan over medium heat; add egg mixture. Cook and stir until eggs are softly set. Fill mushroom caps with scrambled eggs and sprinkle with remaining Canadian Italian-type cheese blend. Return to oven for a few minutes to melt cheese. Serve with toast points, if desired.
Tips
*For a change of taste use Canadian Cheddar.
Nutritional information
Per serving| Energy: | 281 Calories |
| Protein: | 18 g |
| Carbohydrate: | 6 g |
| Fat: | 21 g |
| (% DV*) | |
|---|---|
| Calcium: | 38 % / 416 mg |
