Veggie and Egg Stuffed Portabellas

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Veggie and Egg  Stuffed Portabellas
Veggie and Egg Stuffed Portabellas
2 (8- oz.) packages Premier Bella Mushrooms, stems removed
1 tbsp. butter
1/2 cup Raley's Yellow Onion Dice (in our Produce Dept.)
1/2 cup Raley's Tri Pepper Dice (in our Produce Dept.)
6 eggs
3/4 tsp. Raley's Garlic Salt
1 cup coarsely chopped fresh spinach
1/2 cup Raley's Shredded Sharp Cheddar Cheese

Prep: 10 minutes, Cook: 20 minutes, Serves: 4

1. Preheat oven to 425°F and line a baking sheet with foil. Place mushrooms stem side down on baking sheet and cook for 10 to 12 minutes or until soft.

2. While mushrooms are cooking, melt butter in a large skillet over medium heat. Add onions and cook for 5 minutes. Add peppers and cook for 2 minutes more.

3. Beat eggs with garlic salt and add to skillet. Cook, stirring frequently, until eggs are almost set. Stir in spinach and cheese and cook for 1 minute more or until cheese is melted and spinach is lightly wilted. Turn mushrooms over and fill with eggs.

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