The Dish
Fill your mornings with vegetables. We love these breakfast stuffed portobello mushrooms, so easy and so very tasty. The scrambled egg filling contains a well-seasoned combination of spinach and roasted red peppers. The mushrooms are stuffed with our eggy vegetable mixture and baked until fork-tender. We use frozen spinach in this recipe, but feel free to use fresh chopped spinach in place of the frozen (just double the measurements when using fresh spinach). If you want to add some extra heat and spice to your breakfast stuffed mushrooms, substitute the roasted red peppers for pickled cherry peppers or jalapenos (or a combination of both spicy peppers and roasted peppers).

Hacking This Recipe
Pasteurized egg product or egg whites can be used instead of whole eggs. For whole eggs, on average, 1 egg equals 2 oz (50 g) or ¼ cup of pasteurized egg product.

Vegan Options
Feel free to use your favorite tofu scramble in place of the eggs in this recipe.

Ingredients

US CustomaryMetric

• 1 Tbsp.15 mLolive oil
• 1 cup100 gfrozen spinachthawed
• ½ cup85 groasted red peppersdiced
• ½ tsp.2 ggarlic powder
• ½ tsp.2 gonion powder
• ¼ tsp.2 gsalt
• 0.13 tsp.0.25 gblack pepper
• 8 oz.200 gwhole eggsbeaten
• 5 oz.140 gportobello mushrooms
• -- -- pan release spray

Preparation Instructions

• radio_button_unchecked Preheat oven to 400°F or 200°C.
• radio_button_unchecked Heat olive oil in a medium skillet over medium-high heat. Once the oil is hot, add spinach, roasted red peppers, garlic powder, onion powder, salt, and pepper, and sauté for 2 minutes.
• radio_button_unchecked Add eggs to the skillet, stir to combine with the vegetables, and soft scramble (the eggs are still a little runny), for about 2 minutes more.
• radio_button_unchecked While the eggs and vegetables are cooking, using a spoon, remove the gills from the portobello mushrooms, and place them (gill-side up) on a lightly greased baking sheet.
• radio_button_unchecked Divide egg and vegetable scramble between the mushrooms and place in the oven. Bake for 10-12 minutes or until the mushrooms are tender. Remove from the oven and serve.