It’s a sip your coffee slowly kind of Sunday and I smell my mushrooms baking in the oven as I type this blog. I haven’t had a chance to blog a lot lately. I have a ton of new recipes that I need to put up and I plan on accomplishing that today.
I'm swapping out carbs this morning and replacing them with mushrooms.
3 large Portobello mushroom caps
3 pieces of Swiss cheese
One 9oz box of Pre-made creamed spinach. (you can make your own but this is a short cut)
Salt and Pepper to taste
Fresh Basil for garnish (optional)
Rub the Portobello with a little olive oil, salt and pepper
Top with creamed spinach mixture and one piece of Swiss cheese
Bake a 375 for 20 minutes or until mushroom is soft
*Tip* click on this link to see how you can prevent soggy mushrooms.
When there’s 5 minutes left in cooking time, fry your eggs in a sauté pan and then place on top of the Portobello. Garnish with fresh chopped basil