Portobello Mushrooms With Eggs Spinach Roasted Peppers Food

PORTOBELLO MUSHROOMS WITH EGGS, SPINACH, ROASTED PEPPERS

Portobello Mushrooms With Eggs, Spinach, Roasted Peppers image

A delicious breakfast made with portobello mushrooms, fresh spinach, roasted red peppers, and scrambled eggs.

Provided by Kat

Time 45m

Yield 4

Number Of Ingredients 10

Ingredients

4 portobello mushrooms (3 1/2" to 4" dia), stems, gills removed
salt, to taste
freshly ground black pepper, to taste
4 teaspoons olive oil
3/4 cup chopped onion
1 tablespoon minced garlic
1 package (10 ounce size) ready-to-use fresh spinach leaves
1 teaspoon chopped fresh thyme
1 jar (7 1/4 ounce size) roasted red peppers, drained, and finely chopped
4 large eggs

Steps:

Preheat oven to 400 degrees F. Arrange mushrooms, rounded-side down, in 13- by 9- by 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 degrees F. Meanwhile, heat 3 teaspoons oil in large nonstick skillet over medium heat. Add onion and garlic; saute 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 serving plates.

PORTOBELLO MUSHROOMS WITH SCRAMBLED EGGS, SPINACH AND ROASTED RED PEPPERS

Portobello Mushrooms with Scrambled Eggs, Spinach and Roasted Red Peppers image

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

Ingredients

4 3 1/2- to 4-inch-diameter portobello mushrooms, stems and gills removed
4 teaspoons olive oil
3/4 cup chopped onion
1 tablespoon minced garlic
1 10-ounce package ready-to-use fresh spinach leaves
1 teaspoon chopped fresh thyme
1 7.25-ounce jar roasted red peppers, drained, finely chopped
4 large eggs

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.

BRUNCH-STYLE PORTOBELLO MUSHROOMS

Brunch-Style Portobello Mushrooms image

I've always loved portobellos for their "stuffability." I combined my favorite ingredients for this rich, savory main dish that's wonderful for breakfast, brunch or even dinner! -Sylvia Waldsmith, Rockton, Illinois

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

4 large portobello mushrooms, stems removed
2 packages (10 ounces each) frozen creamed spinach, thawed
4 large eggs
1/4 cup shredded Gouda cheese
1/2 cup crumbled cooked bacon
Salt and pepper, optional

Steps:

Place mushrooms, stem side up, in an ungreased 15x10x1-in. baking pan. Spoon spinach onto mushrooms, building up the sides. Carefully crack an egg into the center of each mushroom; sprinkle with cheese and bacon., Bake at 375° for 18-20 minutes or until eggs are set. Sprinkle with salt and pepper if desired.

Nutrition Facts :

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