Portobello Mushrooms with Scrambled Eggs, Spinach and Roasted Red Peppers

1. 1

   Preheat oven to 400F.

2. 2

   Arrange mushrooms, rounded side down, in 13 x 9 x 2-inch glass baking dish.

3. 3

   Sprinkle with salt and pepper.

4. 4

   Bake until tender, about 15 minutes.

5. 5

   Transfer mushrooms to plate.

6. 6

   Reduce oven temperature to 250F.

7. 7

   Meanwhile, heat 3 teaspoons oil in large nonstick skillet over medium heat.

8. 8

   Add onion and garlic; saute until tender, about 7 minutes.

9. 9

   Add spinach; toss until wilted, about 3 minutes.

10. 10

    Stir in thyme.

11. 11

    Arrange spinach in same baking dish.

12. 12

    Top with mushrooms, rounded side down.

13. 13

    Fill each mushroom with 2 tablespoons peppers.

14. 14

    Place in oven to keep warm.

15. 15

    Whisk eggs in medium bowl to blend.

16. 16

    Sprinkle with salt and pepper.

17. 17

    Heat 1 teaspoon oil in medium nonstick skillet over medium heat.

18. 18

    Pour eggs into skillet; stir until softly set, about 2 minutes.

19. 19

    Fill mushrooms with scrambled eggs.

20. 20

    Top each with 1 tablespoon peppers.

21. 21

    Divide spinach and mushrooms among 4 plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.