Breakfast Stuffed Portobellos
Nutrition Facts
4 Serving Per Container
Serving size 1 ea
| Amount Per Serving | ||
|---|---|---|
|
Calories |
240 |
|
| % Daily Value* | ||
| Total Fat 16 g | 21% | |
| Saturated Fat 6 g | 29% | |
| Cholesterol 205 mg | 69% | |
| Sodium 390 mg | 17% | |
| Total Carbohydrate 11 g | 4% | |
| Dietary Fiber 2 g | 9% | |
| Sugars 2 g | ||
| Includes Added Sugars 0 g | % | |
| Protein 14 g | ||
| Vitamin D | 0% | |
|---|---|---|
| Calcium | 20% | |
| Iron | 10% | |
| Potassium | 15% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- 4 ea Portobello Mushrooms
- 1 tbsp Olive Oil
- 2 tsp Garlic, Minced
- ¾ cup Onion, Chopped
- 1 cup Cherry Tomatoes, Halved
- 3 cup Baby Spinach
- ¼ tsp Salt
- ¼ tsp Black Pepper
- 4 Eggs
- ¾ cup Cheddar Cheese
Method of Preparation
Step 1
Add oil to pan and cook onions on medium heat. Add garlic and cook until fragrant.
Step 2
Add tomatoes and cook for 4-5 minutes.
Step 3
Add spinach and season with salt and pepper. Cook until wilted.
Step 4
Stuff cleaned mushrooms with filling.
Step 5
Crack an egg over the top and sprinkle with cheese.
Bake at 375°F for 20-25 minutes until egg is set.
