Portobello mushrooms stuffed with eggs and spinach
- 4 large portobello mushrooms, stems removed
- ½ cup olive oil
- 2 cups frozen or fresh spinach
- 6 eggs, whisked
- ½–1 cup ground meat, sausage or crumbled bacon (optional)
Instructions:
Portobello mushrooms act as an edible bowl in this recipe, contributing both extra flavor and visual appeal to simple scrambled eggs.
- Preheat oven to 425°F.
- Drizzle olive oil over both sides of portobello mushrooms. Lightly salt and pepper mushrooms. Place mushrooms on a baking sheet in the oven for 15 minutes.
- While mushrooms are baking, sauté spinach with a little bit of oil. Add meat or bacon (if using) and sauté until meat is cooked, then turn heat to low and add eggs. Stir eggs, cooking until they reach your desired consistency.
- Remove mushrooms from the oven and fill with scrambled eggs.