Spinach and Egg Stuffed Portobello Mushrooms
Delicious and nutritious spinach and egg stuffed portobello mushrooms, perfect for brunch, light dinners, or gatherings.
Ingredients
Mushrooms and Filling
- 4-6 caps Portobello Mushrooms Large caps
- 1 tsp Olive Oil For brushing
- 1 cup Egg Substitute Can use 2-3 scrambled eggs instead
- 4 cups Fresh Baby Spinach, chopped
- 0.25 tsp Black Pepper
- 0.13 tsp Red Pepper Flakes
- 0.5 cup Cottage Cheese, low-fat unsalted
- 2 tbsp Grated Parmesan Cheese For topping
- 1 tbsp Fresh Basil, chopped For garnish
Instructions
Preparation
- Preheat your oven to 400 degrees F.
- Line a sheet pan with foil and spray it with cooking spray.
- Clean the portobello mushrooms, removing the stems and gently scraping out the gills with a spoon.
- Brush the tops with olive oil and place them stem side up on the sheet pan.
- Bake the mushrooms for about 10–15 minutes until they soften, then drain any excess liquid.
Cooking the Filling
- In a non-stick skillet sprayed with cooking spray, heat over medium heat.
- Add the egg substitute and stir until light and fluffy.
- Incorporate the chopped spinach, cooking until just wilted.
- Add black pepper, crushed red pepper flakes, and cottage cheese, then remove from heat.
Assembly
- Spoon about 1/4 to 1/2 cup of the egg mixture into each mushroom cap.
- Sprinkle a teaspoon of Parmesan cheese on top.
- Place the mushrooms under the broiler until the cheese is golden and bubbly, then remove from the oven.
- Garnish with fresh basil before serving.
Notes
These mushrooms can be served on their own or paired with a fresh side salad or roasted vegetables. They also make for a fantastic brunch dish alongside a lighter fare.