Portobello Mushroom Florentine
Makes 2 Servings
Macros: 150 Cal, Fat 9g, Carbs 6g, Fibre 2g, Protein 13g
227 grams Portobello Mushroom Caps
Sea Salt & Black Pepper (to taste)
1 tsp Extra Virgin Olive Oil (divided)
2 cups Baby Spinach
2 tbsps Feta Cheese (crumbled, optional)
Preheat the oven to 425ºF (218ºC) and line a baking sheet with parchment paper. Arrange the portobello mushroom caps on a parchment-lined baking sheet and season with salt and pepper. Bake for 10 to 15 minutes. Remove from the oven and soak up any excess liquid with a towel.
Meanwhile, heat a nonstick skillet over medium heat and add half the oil. Once warmed, add the spinach. Cook until wilted and then remove and set aside.
In a small bowl, whisk the eggs. In the same skillet, add the remaining oil. Pour in the eggs and stir with a wooden spoon until scrambled and cooked to your liking. Remove from the heat.
Layer the spinach in the mushroom caps and top with eggs, feta, salt, and pepper. Enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving is one stuffed portobello mushroom cap.
More Flavour; Season with everything bagel seasoning or nutritional yeast.
Make it Vegan: Use a tofu scramble and vegan cheese.