BRUNCH STYLE PORTOBELLO MUSHROOMS4 large portobello mushrooms, stems removed2 packages (10 ounces each) frozen creamed spinach, thawed 1/4 cup shredded Gouda cheese Salt and pepper, optional
- Place mushrooms, stem side up, in an ungreased 15-in. x 10-in. x 1-in. baking pan. Spoon spinach onto mushrooms, building up the sides. Carefully crack an egg into the center of each mushroom; sprinkle with cheese and bacon.
- Bake at 375° for 18-20 minutes or until eggs are set. Sprinkle with salt and pepper.
*www.tasteofhome.com* 3 g. carbs
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