veggie & egg stuffed portabellas

Name: Veggie & Egg Stuffed Portabellas
Prep time: 10 min
Cook time: 20 min
Yield: 4
Ingredients: 16 ounce(s) premier bella mushrooms, stems removed; 1 tablespoon(s) butter; 1/2 cup(s) diced yellow onion; 1/2 cup(s) combination of diced red, green and yellow peppers; 6 - eggs; 3/4 teaspoon(s) garlic salt; 1 cup(s) coarsley chopped fresh spinach; 1/2 cup(s) shredded sharp cheddar cheese

(1 RATING)

35 Pinches

Mandy Holmes

Reno, NV

Updated on Jan 17, 2013

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

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prep time 10 Min

cook time 20 Min

method ---

yield 4 serving(s)

Ingredients

16 ounces premier bella mushrooms, stems removed
1 tablespoon butter
1/2 cup diced yellow onion
1/2 cup combination of diced red, green and yellow peppers
6 - eggs
3/4 teaspoon garlic salt
1 cup coarsley chopped fresh spinach
1/2 cup shredded sharp cheddar cheese

How To Make veggie & egg stuffed portabellas

Step 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

Step 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
Step 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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