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veggie & egg stuffed portabellas

(1 rating)
MilitaryMomx2 avatar
Recipe by
Mandy Holmes
@MilitaryMomx2
Reno, NV

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 rating)
yield 4 serving(s)
prep time 10 Min
cook time 20 Min

Ingredients For veggie & egg stuffed portabellas

  • 16 oz
    premier bella mushrooms, stems removed
  • 1 Tbsp
    butter
  • 1/2 c
    diced yellow onion
  • 1/2 c
    combination of diced red, green and yellow peppers
  • 6
    eggs
  • 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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