Portobello Mushrooms Florentine

Makes 2 servings

Portobello mushrooms offer huge health benefits. They contain selenium, a mineral known for its antioxidant properties, which can play a role in preventing cancer of the colon, prostate, lungs, bladder, skin, esophagus and stomach. They also contain both copper, which is necessary to store iron, and potassium, which helps lower blood pressure.

INGREDIENTS

2 large portobello mushrooms, without stems
⅛ tsp. garlic salt
⅛ tsp. pepper
½ tsp. olive oil
1 small onion, chopped
1 cup fresh spinach
2 large eggs
⅛ tsp. salt
¼ cup crumbled goat cheese or feta
4 fresh basil leaves (optional)

INSTRUCTIONS

1. Preheat the oven to 425°F.
2. Spray the mushrooms with cooking spray and place stem side up in a 15-by-10-by-1-inch pan. Sprinkle with garlic salt and pepper. Bake, uncovered, until softened, about 10 minutes.
3. Meanwhile, heat the oil in a pan over medium-high heat. Add the onions and sauté until tender. Add the spinach and cook, stirring, until wilted.
4. Beat the eggs and salt together and add to the pan. Cook and stir until eggs thicken and no liquid remains; spoon the mixture into the baked mushrooms. Sprinkle with the cheese and basil, if using. Serve immediately.

NUTRITION • PER ONE SERVING

Calories 160
Total Fat 10g (13%)
Saturated Fat 4.6g (23%)
Trans Fat 0.023g
Total Carbohydrate 8g (3%)
Dietary Fiber 2g (7%)
Total Sugars 5g
Includes 0g
Added Sugars (0%)
Cholesterol 205mg (68%)
Sodium 420mg (18%)
Protein 12g (24%)
Vitamin D 8mcg (40%)
Calcium 149mg (10%)
Iron 1.8mg (10%)
Potassium 529mg (10%)
Phosphorus (20%)

This AMAZING Recipe can be found in my Mediterranean Meals on a Budget cookbook here