In all thy ways acknowledge him, and he shall direct thy paths. ~ Proverbs 3:6

Monday, August 10, 2015

Spinach and Egg Baked Portobello Mushrooms

Looking for a quick and easy weeknight meal that is still healthy. Stuffed portobello mushrooms are a common supper in our home. These are great served with roasted vegis or a salad.  

olive oil
portobello mushrooms
mozzarella cheese
an egg for each mushroom
Parmesan cheese
salt and pepper

Preheat oven to 400 degrees.  Line a small baking dish with foil and spray with non stick spray.  Gently tear out the stem and gills off the mushrooms.  Drizzle with oil and bake for five minutes.   Pull mushrooms out of the oven and fill the mushrooms with spinach leaves and mozzarella cheese.  I usually use shredded cheese, but fresh mozzarella would be good too. Be sure not to stuff the mushrooms too full, or your egg will slide off when you top the mushroom. Gently crack an egg on top and put mushrooms back in the oven for about ten minutes or until egg whites are cooked but the yokes are still runny. Top with salt, pepper, thyme and grated Parmesan cheese before serving. 

NOTE: I usually buy a pack of the large mushrooms for my small family.  There are typically only two or three mushrooms in a pack. 

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