Wednesday, December 3, 2014

HOLIDAYS: BRUNCH STYLE PORTOBELLO MUSHROOMS(click here to print)

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    BRUNCH STYLE PORTOBELLO MUSHROOMS

    4  large portobello mushrooms, stems removed                                                                              
  • 2 packages (10 ounces each) frozen creamed spinach, thawed
  • 1/4 cup shredded Gouda cheese
  • Salt and pepper, optional

Directions
    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.
  1. 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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