Portobello Mushrooms with Scrambled Eggs, Spinach and Roasted Red Peppers Recipe

Portobello Mushrooms with Scrambled Eggs, Spinach and Roasted Red Peppers Recipe

  • 4 3 1/2- to 4-inch-diameter portobello mushrooms, stems and gills removed
  • 4 teaspoons olive oil
  • 3/4 cup chopped onion
  • 1 tablespoon minced garlic
  • 1 10-ounce package ready-to-use fresh spinach leaves
  • 1 teaspoon chopped fresh thyme
  • 1 7.25-ounce jar roasted red peppers, drained, finely chopped
  • 4 large eggs
  1. Preheat oven to 400°F. Arrange mushrooms, rounded side down, in 13 x 9 x 2-inch glass baking dish. Sprinkle with salt and pepper. Bake until tender, about 15 minutes. Transfer mushrooms to plate. Reduce oven temperature to 250°F.
  2. Meanwhile, heat 3 teaspoons oil in large nonstick skillet over medium heat. Add onion and garlic; sauté until tender, about 7 minutes. Add spinach; toss until wilted, about 3 minutes. Stir in thyme.
  3. Arrange spinach in same baking dish. Top with mushrooms, rounded side down. Fill each mushroom with 2 tablespoons peppers. Place in oven to keep warm.
  4. Whisk eggs in medium bowl to blend. Sprinkle with salt and pepper. Heat 1 teaspoon oil in medium nonstick skillet over medium heat. Pour eggs into skillet; stir until softly set, about 2 minutes. Fill mushrooms with scrambled eggs. Top each with 1 tablespoon peppers. Divide spinach and mushrooms among 4 plates.
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