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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Jennfer Haggerty
[email protected]I'm not sure what I did wrong, but my mushrooms came out soggy.
SNOWZ RW
[email protected]This is a great recipe for a healthy and satisfying breakfast.
Tiger Heart
[email protected]I love the way the roasted red peppers add a smoky flavor to this dish.
Haroon Khani
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The results are amazing.
Ridoy FF
[email protected]I'm not a big fan of eggs, but I loved this dish. The portobello mushrooms and roasted red peppers were so flavorful that I didn't even miss the eggs.
Hadia Noor
[email protected]This is a great recipe for a special occasion breakfast or brunch.
Saail Saab
[email protected]I love that this recipe is so versatile. I've made it with different types of mushrooms, vegetables, and cheeses, and it's always delicious.
Xb Ismail
[email protected]I've never been a fan of portobello mushrooms, but this recipe changed my mind. They were so tender and flavorful.
Saraiki baloch
[email protected]This recipe is a lifesaver on busy mornings. It's quick and easy to make, and it's always a crowd-pleaser.
SSABUA SSABUA
[email protected]I'm not sure what I did wrong, but my mushrooms came out rubbery. Maybe I didn't cook them long enough.
Rejina Rai
[email protected]This recipe is easy to follow and the results are delicious. I highly recommend it.
Waqas Kaif
[email protected]I love the combination of flavors in this dish. The portobello mushrooms, spinach, roasted red peppers, and scrambled eggs are a perfect match.
Hd Abir
[email protected]This is a great recipe for a healthy and satisfying breakfast.
David Chukwu-ude
[email protected]I've made this recipe several times and it's always a hit with my family and friends.
Jumman Ahmed
[email protected]This recipe is a bit bland. I added some garlic and chili powder to give it more flavor.
Mell Eastwood
[email protected]I'm not a big fan of mushrooms, but I loved this dish. The roasted red peppers and spinach really balance out the flavor of the mushrooms.
Ahmed Zikri
[email protected]This is a great recipe for a quick and easy weeknight meal.
Mayank Vanpariya
[email protected]The portobello mushrooms were a bit tough, but the rest of the dish was great.
Jimma Tet
[email protected]I love this recipe because it's so versatile. I've made it with different types of mushrooms, vegetables, and cheeses, and it's always delicious.
david parchem
[email protected]This recipe is a delightful and hearty breakfast or brunch option. The portobello mushrooms are a great meat substitute, and the combination of spinach, roasted red peppers, and scrambled eggs is delicious.