PORTOBELLO MUSHROOMS WITH SCRAMBLED EGGS, SPINACH AND ROASTED RED PEPPERS
Categories Egg Mushroom Onion Pepper Breakfast Brunch Sauté Wheat/Gluten-Free Spinach Spring Healthy Bon Appétit Vegetarian Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Arrange mushrooms, rounded side down, in 13 x 9 x 2-inch glass baking dish. Sprinkle with salt and pepper. Bake until tender, about 15 minutes. Transfer mushrooms to plate. Reduce oven temperature to 250°F.
- Meanwhile, heat 3 teaspoons oil in large nonstick skillet over medium heat. Add onion and garlic; sauté until tender, about 7 minutes. Add spinach; toss until wilted, about 3 minutes. Stir in thyme.
- Arrange spinach in same baking dish. Top with mushrooms, rounded side down. Fill each mushroom with 2 tablespoons peppers. Place in oven to keep warm.
- Whisk eggs in medium bowl to blend. Sprinkle with salt and pepper. Heat 1 teaspoon oil in medium nonstick skillet over medium heat. Pour eggs into skillet; stir until softly set, about 2 minutes. Fill mushrooms with scrambled eggs. Top each with 1 tablespoon peppers. Divide spinach and mushrooms among 4 plates.
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Kiran Bist
[email protected]I'm not a fan of spinach, but I still enjoyed this dish. The mushrooms and roasted red peppers were so flavorful that I didn't even miss the spinach.
Surendra Saphi
[email protected]This dish is a great way to get your kids to eat their vegetables.
Selina Mofolo
[email protected]I'm not a big fan of mushrooms, but I thought I'd give this recipe a try. I was pleasantly surprised! The mushrooms were actually quite delicious, and the filling was very flavorful. I'll definitely be making this again.
Kyle Flores
[email protected]This dish is a great way to use up leftover portobello mushrooms. I also like to add a little bit of garlic powder to the filling.
Ahmed Mahe
[email protected]I like to serve this dish with a side of roasted potatoes or a green salad.
Albeit Faushner
[email protected]This dish is a great make-ahead meal. You can cook the mushrooms and filling ahead of time and then just assemble and bake when you're ready to eat.
Ahmmi Jaan
[email protected]I've made this dish with different types of mushrooms, such as cremini mushrooms and oyster mushrooms. They all work well in this recipe.
Hlangabeza High School Hlangz
[email protected]This dish is a great way to use up leftover scrambled eggs. I also like to add a little bit of shredded cheese to the filling.
Terri Marie
[email protected]I'm not a fan of spinach, but I still enjoyed this dish. The mushrooms and roasted red peppers were so flavorful that I didn't even miss the spinach.
Abdisalam madar
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids love the portobello mushrooms and the roasted red peppers.
Pholeka Mihle Ngculu
[email protected]I've made this dish several times and it always turns out great. The mushrooms are always cooked perfectly and the filling is always flavorful and satisfying.
Fisher Wheatley
[email protected]This is a delicious and healthy dish that is perfect for a quick and easy meal. I love that it can be made with simple ingredients that I usually have on hand.
Hudson Hallgren
[email protected]I made this dish for a brunch party and it was a hit! Everyone loved the combination of flavors and textures. I highly recommend this recipe.
Ndalahwa Beatus
[email protected]This dish is a great way to use up leftover roasted red peppers. I also like to add a handful of chopped fresh herbs, such as basil or oregano, to the filling.
Sayed Jawid
[email protected]I'm not a big fan of mushrooms, but I thought I'd give this recipe a try. I was pleasantly surprised! The mushrooms were actually quite delicious, and the filling was very flavorful. I'll definitely be making this again.
Sabina Tyekupe
[email protected]This recipe is a keeper! The portobello mushrooms are the perfect vessel for the scrambled eggs, spinach, and roasted red peppers. I especially love the addition of goat cheese, which adds a tangy, creamy flavor to the dish.
Ampumuza Confidence
[email protected]I made this dish for my family and they loved it! The mushrooms were cooked perfectly and the filling was flavorful and satisfying. This is a great recipe for a quick and easy weeknight meal.
ALEEZA HAFEEZ
[email protected]Portobello mushrooms stuffed with scrambled eggs, spinach, and roasted red peppers is a delicious and satisfying dish. The mushrooms are hearty and flavorful, the eggs are fluffy and creamy, and the spinach and roasted red peppers add a pop of color