This is a great way to fuel your body with enough protein and vegetables. The recipe doesn't call for carbs so you can definitely add a piece of bread or maybe some couscous and quinoa salad on the side.
2. Take out the stalk of the mushroom cap and hollow out the cap.
3. Season the mushrooms with some salt and pepper. Arrange mushroom on a baking sheet, gill sides up.
4. Bake mushrooms in the for about 10 minutes. Drain the juice that has formed in the mushrooms.
5. Beat egg and some salt, and black pepper together in a large bowl. Stir in half a bag of spinach, bacon and minced portabella mushroom cap then add 2 tablespoons bread crumbs into the eggs until evenly mixed.
6. Divide the mixture over mushroom caps then sprinkle some grated cheddar cheese on top.
7. Return mushrooms in the oven. Bake until the cheese topping is melted (about 7 minutes more.)
- 2 big pieces of Portabella Mushrooms
- 1/4 cup grated cheddar cheese
- 4 pieces of microwaveable bacon
- Half a bag of fresh spinach
- 2 tablespoons of bread crumbs (optional)
- 1 egg
- Salt and pepper to taste
2. Take out the stalk of the mushroom cap and hollow out the cap.
3. Season the mushrooms with some salt and pepper. Arrange mushroom on a baking sheet, gill sides up.
4. Bake mushrooms in the for about 10 minutes. Drain the juice that has formed in the mushrooms.
5. Beat egg and some salt, and black pepper together in a large bowl. Stir in half a bag of spinach, bacon and minced portabella mushroom cap then add 2 tablespoons bread crumbs into the eggs until evenly mixed.
6. Divide the mixture over mushroom caps then sprinkle some grated cheddar cheese on top.
7. Return mushrooms in the oven. Bake until the cheese topping is melted (about 7 minutes more.)