26 Aug Gluten Free Portobello Mushrooms Florentine Breakfast
Gluten Free Portobello Mushrooms Florentine Breakfast
These breakfast scrambled egg stuffed portobello mushroom are full packed with good scrambled eggs, spinach and feta cheese. So good and healthy while being gluten free and simple to make.
Ingredients
- 2 large Portobello mushrooms stems removed
- Cooking spray
- 1/8 tsp garlic salt
- 1/8 tsp pepper
- ½ tsp olive oil
- 1 small onion chopped
- 1 cup fresh baby spinach
- 2 large eggs
- 1/8 tsp salt
- ¼ cup crumbled feta cheese
- Minced fresh parsley optional
Instructions
- Preheat oven to 425 degrees. Spritz the mushrooms with cooking spray; place in a 15x10x1-in pan, stem side up. sprinkle with garlic salt and pepper. Bake, uncovered, until tender, about 10 minutes.
- Meanwhile, in a nonstick skillet, heat oil over medium-high heat; sauté onion until tender. Stir in spinach until wilted.
- Whisk together eggs and salt; add to skillet. Cook and stir until eggs are thickened and no liquid egg remains; spoon onto mushrooms. Sprinkle with cheese and, if desired, parsley.