Source: Dishing Out Health | Serves: 4 mushrooms | Time: 35 min
Changes: didn't bake the eggs (scrambled instead); replaced kale with spinach
4 Portobello #mushrooms, stems and gills removed
2 cups fresh #spinach
1/2 cup roasted red bell peppers, diced (I used jarred)
2 cloves of garlic, minced
1 ounce goat cheese
2 tbsp EVO
3 large eggs
1/2 cup almond milk
Salt and pepper to taste
Preheat oven to 350 degrees F. Spray an 8×12 inch baking dish with non-stick cooking spray.
Brush mushroom caps with 1 tbsp. olive oil. Place mushroom caps, gill-side up, on prepared baking pan. Roast for 10 minutes.
In the meantime, heat a large non-stick skillet over medium heat. Add remaining olive oil and spinach. Sprinkle with salt and pepper and sauté for 3-4 minutes, until wilted. Add garlic and sauté for an extra minute, until aromatic. Add roasted red peppers and goat cheese. Stir to combine.
Remove caps from the oven and evenly distribute filling in them. Return to oven and roast an additional 15-20 min.
While the mushrooms roast, whisk eggs, milk, S&P together. Scramble them up and set aside until the mushrooms are ready.
Remove the mushrooms. Top with scrambled eggs. Add extra herbs if you'd like. If I had basil on hand, I probably would have added it.