Egg and Spinach Stuffed Portobello Mushrooms
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ingredients:
4 large portobello mushrooms
1 cup fresh spinach, chopped
2 large eggs
1/4 cup feta cheese, crumbled
2 tablespoons olive oil
1 clove garlic, minced
Salt and pepper, to taste
1/4 teaspoon crushed red pepper flakes (optional)
Fresh herbs (such as parsley or basil), for garnish 
Instructions:
1. Preheat your oven to 375 degrees Fahrenheit.
2. Gently remove the stems from the portobello mushrooms and scoop out the gills using a spoon. Lightly brush the tops and insides with olive oil, and place them on a baking sheet.
3. In a skillet over medium heat, add the remaining olive oil and sauté the minced garlic for about 1 minute or until fragrant.
4. Add the chopped spinach to the skillet and cook until wilted, about 2 to 3 minutes.
5. In a bowl, whisk the eggs and season with salt, pepper, and crushed red pepper flakes if using.
6. Stir in the sautéed spinach and feta cheese to the egg mixture until combined.
7. Pour the egg and spinach mixture evenly into each portobello mushroom cap.
8. Bake in the preheated oven for about 20 minutes, or until the eggs are set and the mushrooms are tender.
9. Remove from the oven and let cool for a couple of minutes. Garnish with fresh herbs before serving.
Nutritional Information (per stuffed mushroom):
Calories: 120
Protein: 10g
Fat: 8g
Carbohydrates: 4g
Fiber: 1g
Net Carbs: 3g
Sugar: 1g
This recipe is not only diabetic-friendly, but it’s also packed with flavor and nutrients, making it a great start to your day while keeping carbs and sugars low. Enjoy this delicious and wholesome breakfast option!
