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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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A fun and surprisingly hearty breakfast dish packed with flavor and richness. âSara Morris, Laguna Beach, california Ingredients:
2 large portobello mushrooms, stems removed |
1/8 teaspoon garlic salt |
1/8 teaspoon pepper, divided |
1 small onion, chopped |
1/2 teaspoon olive oil |
1 cup fresh baby spinach |
1/2 cup egg substitute |
1/8 teaspoon salt |
1/4 cup crumbled goat or feta cheese |
2 tablespoons minced fresh basil |
Directions:
1. Place mushrooms on a 15-in. x 10-in. x 1-in. baking pan. Spray with cooking spray; sprinkle with garlic salt and dash pepper. Bake at 425° for 10 minutes or until tender.
2. In a large saucepan, saute onion in oil until tender. Stir in spinach and cook until wilted. In a small bowl, whisk the egg substitute, salt and remaining pepper; add to pan. Cook and stir until set.
3. Spoon egg mixture into mushrooms; sprinkle with cheese and basil. Yield: 2 servings.
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