Breakfast Stuffed Portobellos

Breakfast Stuffed Portobellos


Move aside bagels! These Stuffed Portobellos mushrooms are the low-carb breakfast you crave.
  • 1 tbsp. extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 c. cherry tomatoes, halved
  • 4 c. baby spinach
  • Kosher salt
  • Freshly ground black pepper
  • Pinch red pepper flakes
  • 4 portobellos, stems removed
  • 4 large eggs
  • 1 c. shredded white cheddar
  • Freshly chopped parsley, chopped
  1. Preheat oven to 375°. In a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, 1 minute. Add cherry tomatoes and cook until starting to burst, 5 minutes. Add spinach and cook until wilted, 2 minutes more. Season with salt, pepper, and a pinch of red pepper flakes.
  2. Place mushrooms stem side up on a small baking sheet. Spoon spinach mixture into each mushroom. Crack eggs over spinach and sprinkle cheese over egg.
  3. Bake until whites are just set, about 30 minutes.
  4. Garnish with parsley before serving.

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