Veggie & Egg Stuffed Portabellas

Veggie & Egg Stuffed Portabellas Recipe

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Mandy Holmes


Another recipe I came across in the local grocers magazine that I just had to share as these sound like wonderful and simple appetizers!!


★★★★★ 1 vote

10 Min
20 Min


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  • 16 oz
    premier bella mushrooms, stems removed
  • 1 Tbsp
  • 1/2 c
    diced yellow onion
  • 1/2 c
    combination of diced red, green and yellow peppers
  • 6
  • 3/4 tsp
    garlic salt
  • 1 c
    coarsley chopped fresh spinach
  • 1/2 c
    shredded sharp cheddar cheese

How to Make Veggie & Egg Stuffed Portabellas


  1. Preheat oven to 425 degrees and line a baking sheet with foil. Place mushrooms stem side down and cook for 10-12 minutes or until soft
  2. While mushrooms are cooking, melt butter in a large skillet; add onions and cook for 5 minutes. Add peppers and cook for 2 minutes more
  3. Beat eggs with garlic salt and add to skillet; cook until eggs are almost set. Stir in spinach and cheese and cook for 1 minute more or until cheese is melted and spinach is lightly wilted. Turn mushrooms over and fill with eggs.

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