s PORTOBELLO BAKED EGGS WITH SPINACH AND SMOKED GOUDA ***
s 
|
s PORTOBELLO BAKED EGGS WITH SPINACH AND SMOKED GOUDA ***
s |
|
Ingredients
|
|
||||
|
Instructions *** 2-12-18 good, meatless monday, it's hard to get portasbellas that have enuf rim so maybe just fry the eggs and add them or bake them separately in a container *** Prep time 10 mins Cook time 15 mins Total time 25 mins Author: Dara Michalski | Cookin' Canuck Serves: Serves 4 Ingredients 4 large Portobello mushrooms Cooking spray 1 tsp olive oil ½ small onion, chopped ½ small tomato, chopped ¾ cup spinach, cut into strips ¼ tsp ground pepper ? tsp salt ¼ cup (1 oz.) shredded smoked Gouda cheese 4 eggs 2 tbsp chopped flat-leaf parsley Instructions Preheat the oven to 425 degrees F. Prepare the Portobello mushrooms by removing the stems and scraping out the gills with a spoon. Spray both sides of the mushrooms with cooking spray and place on a baking sheet. Bake the mushrooms for 5 minutes. Pour out the liquid from each mushroom. Reduce the oven heat to 400 degrees F. Heat the olive oil in a medium skillet set over medium heat. Add the onions and cook until starting to brown, about 5 minutes. Stir in the tomatoes and spinach. Cook until the spinach is just wilted, about 1 minute. Season with ground pepper and salt. Divide the tomato mixture between the mushrooms, making an indentation in the middle of the mixture. Sprinkle the Gouda cheese over top. Carefully crack an egg onto each mushroom, placing the yolk in the indentation. Bake until the egg whites are set, about 10 minutes. Garnish with parsley and serve. Notes Weight Watchers Points: 4 (Points+), 3 (Old Points) Note: Buy large portobello mushrooms that have a high sides. This will help to hold in the egg during baking. Nutrition Information Serving size: 1 stuffed mushroom | Calories: 133.2 cal | Fat: 7.9g | Saturated fat: 3.1g | Carbohydrates: 6.1g | Sugar: 2.3g | Sodium: 253.3mg | Fiber: 1.6g | Protein: 10.2g | Cholesterol: 189.8mg This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
|||||
|
|
|||||
