Spinach and Egg Stuffed Portobello Mushrooms
How to Make Spinach and Egg Stuffed Portobello Mushrooms
These stuffed mushrooms are a savory low-carb, veggie-filled breakfast that will keep you going until lunchtime. Removing the mushrooms’ gills gives you more room for the flavorful filling.
Step-By-Step Instructions:
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Preheat the oven to 400 degrees F. Line a sheet pan with foil and spray it with cooking spray.
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Clean mushrooms, remove the stems, and gently remove the gills with a spoon. Brush the surface of the mushrooms with olive oil. Place the mushrooms on the prepared sheet pan, stem side up.
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Bake for 10–15 minutes, until just soft. If there is liquid in the mushroom cap, drain it and place it back down on the sheet pan.
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While they are baking, spray a large non-stick skillet with cooking spray and heat over medium heat. Add the egg substitute and cook, stirring until light and fluffy. Stir in the spinach and continue cooking until it wilts. Stir in the pepper, red pepper flakes, and cottage cheese. Remove from the heat.
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Place 1/4 to 1/2 cup of the egg and spinach mixture into the mushroom caps. Sprinkle each with 1 to 1 1/2 tsp of Parmesan cheese.
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Place the mushrooms under the broiler until the cheese begins to brown. Remove from the oven. Garnish with chopped fresh basil and serve.
Nutrition facts
2 Servings
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Serving Size
2–3 mushrooms
- Amount per serving Calories 110
- % Daily value*
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Total Fat
5g
6%
- Saturated Fat 1.5g 8%
- Trans Fats 0g
- Cholesterol 10mg 3%
- Sodium 410mg 18%
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Total Carbohydrate
11g
4%
- Dietary Fiber 3g 11%
- Total Sugars 7g
- Added Sugars 0g 0%
- Protein 25g
- Potassium 1040mg 22%
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