Portobello Mushroom Egg Bakes

Portobello Mushroom Egg Bakes

Portobello Mushroom Egg Bakes

By runningtothekitchen.com
Serves 4

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Details
  • Servings:   4
  • Calories:   272
  • Protein:   15g
  •  
  • Fiber:   2g
  • Sugar:   2g
  • Carb Total:   9g
  •  
  • Trans Fat:   1g
  • Saturated:   8g
  • Fat Total:   20g
  •  
  • Diet:   Low-Carb
  • Meal:   breakfast
  • Dish:   main course
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Cuisine
  • american
Comments
Ingredients
  • 4 portobello mushroom caps (cleaned and stem removed*)
  • 2 tablespoons extra virgin olive oil (divided)
  • 1 shallot (minced)
  • 2 cloves garlic (minced)
  • 1 cup ricotta
  • 2 cup frozen spinach (thawed and drained of excess water)
  • 1/4 cup grated Parmesan cheese
  • salt and pepper to taste
  • 4 eggs
Instructions

Portobello Mushroom Egg Bakes serves 4 original recipe by runningtothekitchen.com.

View original preparation instructions

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