Spinach Egg Stuffed Portobello Mushrooms Food

SPINACH EGG STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 400 degrees F.
• Rinse and wipe dry the portabella mushrooms. Take out the stem and scrape the gills.
• Brush one teaspoon of olive oil on both sides of the mushrooms. Sprinkle 2 pinches of salt and 2 pinches of pepper all over the mushrooms.
• Place the mushrooms on parchment paper lined baking sheet and bake for about 5 minutes. When slightly cooled, flip the mushrooms gently and drain the water that it collected.
• Heat two teaspoons olive oil in a sauté pan. Then add the chopped green onions and sauté for 2 minutes. Then add grated garlic and stir.
• Next add the chopped fresh greens and sauté until wilted. Sprinkle 2 pinches salt and 2 pinches black pepper. While sautéing, make sure to let the released juices evaporate or drain the sautéed greens. Allow the sautéed greens to cool a bit.
• Combine the sautéed greens with the parmesan cheese and feta cheese. Set aside the mixture.
• Divide the spinach cheese mixture into two portions. Pile one portion of the mixture on a portabella mushroom and form into a well shape - with the mixture shaped higher along the rim of the mushroom and hollowed out in the center.
• Carefully crack an egg into the center of the spinach mixture. Repeat with the other mushroom. Bake for 15 minutes or more until set as per your preference. Check the eggs at 10 to 12 minutes and adjust the time accordingly.
• When done, put a dot of butter and sprinkle a pinch of salt and red pepper flakes on the baked eggs.
• Serve these spinach egg stuffed portobello mushrooms for breakfast, brunch or anytime.

SPINACH STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Brush both sides of each portobello mushroom cap with Italian dressing. Arrange mushroom on a baking sheet, gill sides up.
• Bake mushrooms in the preheated oven until tender, about 12 minutes. Drain any juice that has formed in the mushrooms.
• Beat egg, garlic, salt, and black pepper together in a large bowl.
• Stir spinach, pepperoni, Parmesan cheese, 3 tablespoons mozzarella cheese, and 3 tablespoons bread crumbs into the eggs until evenly mixed.
• Divide spinach mixture over mushroom caps; sprinkle mushrooms with remaining 1 tablespoon mozzarella cheese and 1 tablespoon bread crumbs. Return mushrooms to the oven.
• Continue baking until topping is golden brown and cheese is melted, about 10 minutes more.

SAUTEED SPINACH WITH POACHED EGGS

Steps:

• In a straight-sided skillet, heat 2 inches water over medium to a gentle simmer until a few bubbles break the surface.
• Meanwhile, in a large skillet, heat oil over medium-high. Add spinach to pan and toss until slightly wilted. Season with salt and pepper. Cover and cook 1 minute. Add 3/4 cup cilantro, then transfer to a colander and press excess liquid from greens.
• Crack 1 egg into a small bowl and gently tip into simmering water. Repeat with remaining 3 eggs. Cook until whites are set and yolks are runny, 2 to 3 minutes. With a slotted spoon, transfer to a plate lined with paper towels to drain. Divide quinoa, spinach, and eggs among 4 bowls, and season with salt and pepper. Sprinkle with remaining 1/4 cup cilantro, and drizzle with olive oil to serve.

SPINACH-STUFFED PORTOBELLO MUSHROOMS

Steps:

• Line a baking sheet with heavy-duty foil; coat the foil with nonstick cooking spray and set aside.
• Remove stems from mushrooms; set caps aside and chop stems.
• Saute the stems and onion in a small amount of water until soft.
• In a small bowl, combine the eggs and sour cream.
• Stir in the spinach, stuffing, feta cheese, garlic salt and onion mixture; spoon into mushroom caps.
• Place on prepared baking sheet.
• Bake at 350 degrees for 35 minutes.
• Sprinkle with parmesan cheese, bake 5 to 10 minutes longer or until mushrooms are tender and cheese is melted.

SPINACH-STUFFED PORTOBELLO MUSHROOMS

Steps:

• Line a baking sheet with heavy-duty foil; coat the foil with cooking spray and set aside. Remove stems from mushrooms; set caps aside and chop stems. In a microwave-safe bowl, combine the chopped mushrooms and onion. Cover and microwave at 50% power for 1-2 minutes or until tender, stirring every 30 seconds. , In a small bowl, combine the eggs and sour cream. Stir in the spinach, stuffing, feta cheese, garlic salt and onion mixture. Spoon into mushroom caps. Place on prepared baking sheet., Bake at 350° for 35 minutes. Sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until mushrooms are tender and cheese is melted.

SPINACH STUFFED PORTABELLA MUSHROOMS.

Steps:

• Defrost spinach and squeeze out excess liquid.
• Mix in eggs, bread crumbs, cheeses and seasoning.
• Stuff into Mushroom caps.
• Place caps on non- stick cookie sheet, Bake at 400 degrees for 20 minutes.

SPINACH & CHEESE STUFFED EGGS

Steps:

• Remove yolks from the eggs and mash, Combine with the finely chopped spinach, cheese, nutmeg,dash of pepper Stir in the milk& mayo, mix well.
• Spoon a well rounded tbsp of the mixture into each half egg, cover& chill until serving (up to 24 hours).