Italian Stuffed Peppers Recipe | How to Make Easy Stuffed Bell Peppers
#StuffedPeppers #cooking
These spinach and egg stuffed portobello mushrooms are an amazingly easy, and delicious, way to impress your friends and family. Perfect for breakfast. brunch, or even a light dinner, they are gluten-free, low carb, and packed with protein.
Ingredients
4 large portobello mushrooms (look for large mushrooms with a good bowl shape vs flat mushrooms)
4 teaspoons extra virgin olive oil
Pink sea salt
Fresh cracked black pepper
2 slices of bacon
1 pound fresh baby spinach
3 ounces cream cheese
2 tablespoons sour cream
3 tablespoons Parmesan cheese
1/4 teaspoon organic garlic powder
1/4 teaspoon organic onion powder
4 large eggs
1/2 cup white cheddar cheese, shredded
Fresh flat-leaf parsley, chopped for garnish (optional)
Instructions
Preheat oven to 375 degrees F.
Rinse and wipe dry the portabella mushrooms. Take out the stem and scrape the gills.
Brush one teaspoon of olive oil on both sides of the mushrooms. Season the mushrooms with salt and pepper.
Place the mushrooms on a parchment-lined baking sheet and bake for about 10 minutes. Remove from the oven. When slightly cooled, flip the mushrooms gently and drain the water that has collected on the baking sheet.
While the mushrooms are cooking heat a skillet over medium-high heat and cook the bacon until crisp. Place on a paper towel.
Reduce the heat to medium and add the baby spinach to the skillet, saute until the spinach wilts and is heated through,
Add the cream cheese to the pan. Stir together until cream cheese has melted.
Add sour cream, parmesan, garlic powder, onion powder, and salt and pepper, and mix together until completely combined.
Divide the creamed spinach into 4 portions.
Pile one portion of the mixture on a portabella mushroom and form into a well with the mixture shaped higher along the rim of the mushroom and hollowed out in the center.
Carefully crack an egg into the center of the spinach mixture. Repeat with the other mushroom. Top with shredded cheese.
Bake for 15 minutes or more until set as per your preference. Check the eggs at 10 to 12 minutes and adjust the time accordingly.
Chop the bacon.
Remove the mushrooms from the oven and top with chopped parsley and bacon.