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
haggerty_j71@gmail.comI'm not sure what I did wrong, but my mushrooms came out soggy.
SNOWZ RW
snowz_r@aol.comThis is a great recipe for a healthy and satisfying breakfast.
Tiger Heart
tiger-h75@aol.comI love the way the roasted red peppers add a smoky flavor to this dish.
Haroon Khani
haroon_khani34@gmail.comThis recipe is a bit time-consuming, but it's worth the effort. The results are amazing.
Ridoy FF
f@yahoo.comI'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
noorhadia@gmail.comThis is a great recipe for a special occasion breakfast or brunch.
Saail Saab
s_saail@aol.comI 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
i_x@hotmail.comI've never been a fan of portobello mushrooms, but this recipe changed my mind. They were so tender and flavorful.
Saraiki baloch
s.b46@gmail.comThis recipe is a lifesaver on busy mornings. It's quick and easy to make, and it's always a crowd-pleaser.
SSABUA SSABUA
ssabua65@hotmail.frI'm not sure what I did wrong, but my mushrooms came out rubbery. Maybe I didn't cook them long enough.
Rejina Rai
r12@hotmail.comThis recipe is easy to follow and the results are delicious. I highly recommend it.
Waqas Kaif
kwaqas@gmail.comI love the combination of flavors in this dish. The portobello mushrooms, spinach, roasted red peppers, and scrambled eggs are a perfect match.
Hd Abir
h_a@aol.comThis is a great recipe for a healthy and satisfying breakfast.
David Chukwu-ude
david@yahoo.comI've made this recipe several times and it's always a hit with my family and friends.
Jumman Ahmed
ja@hotmail.comThis recipe is a bit bland. I added some garlic and chili powder to give it more flavor.
Mell Eastwood
e35@gmail.comI'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
z-a75@yahoo.comThis is a great recipe for a quick and easy weeknight meal.
Mayank Vanpariya
mayank-v6@hotmail.comThe portobello mushrooms were a bit tough, but the rest of the dish was great.
Jimma Tet
jimma_tet68@hotmail.comI 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
parchemd99@yahoo.comThis 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.