Spinach-and-Egg-Stuffed Mushrooms
Ingredients
- 4 large portobello mushroom caps, cleaned
- 2 Tbsp olive oil, divided
- ½ tsp salt, divided
- ½ tsp pepper, divided
- ½ cup finely chopped onion
- 1 clove garlic, minced
- 1 (5-oz) pkg baby spinach
- 8 large eggs
Instructions
- Preheat oven to 425°F. Combine mushrooms, 1 Tbsp oil, and ¼ tsp each salt and pepper on a baking sheet. Bake 15 minutes.
- Meanwhile, cook onion and garlic in 1 Tbsp hot oil in a large nonstick skillet over medium heat 5 to 6 minutes or until tender.
- Add spinach, and cook 1 to 2 minutes or until wilted, stirring often; drain, if needed.
- Whisk together eggs and ¼ tsp each salt and pepper in a large bowl. Add eggs to skillet; cook, without stirring, until eggs begin to set. Cook, stirring constantly, until eggs are thickened and set.
- Place mushrooms, stem sides up, on 4 plates; fill with egg mixture.
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