egg spinach stuffed mushrooms
  • (2 large) fresh portobello mushrooms, stems removed
  • (1/8 tsp.) garlic salt
  • (1/8 tsp.) pepper, divided
  • (1 small) onion, chopped
  • (1/2 tsp.) olive oil
  • (1 cup) fresh baby spinach
  • (1/2 cup) egg substitute
  • (1/8 tsp.) salt
  • (1/4 cup) crumbled goat or feta cheese
  • (2 Tbsp.) fresh basil, minced



Egg and Spinach Stuffed Mushrooms

Fresh portobello mushrooms topped with sauteed spinach scrambled eggs, creamy cheese and aromatic basil.

Preparation Time

About 5 minutes

Cook Time

About 20 minutes


  1. 1Preheat oven to 425°F. Place mushrooms in a 15x10x1 in. baking pan. Spray each one with cooking spray, top evenly with garlic powder and a dash of pepper. Bake 10 minutes.
  2. 2Meanwhile, place a large saucepan over medium-high heat. Add oil. When hot, add onion and saute until tender. Add spinach, cook until wilted, stirring occasionally.
  3. 3Whisk egg substitute, salt and rest of pepper together in a small bowl, pour into pan and cook until set. Fill each mushroom with eggs, top with cheese and basil. Serve and enjoy.

Nutritional Information

Serving Size: 1 stuffed mushroom

Amount Per Serving:

  • Calories 126
  • Total Fat 5 g
  • Total Carbohydrate 10 g
  • Protein 11 g
  • Cholesterol 18 mg
  • Sodium 472 mg
  • Fiber 3 g

Additional Information

Recipe Category: Breakfast

Recipe Subcategory: Miscellaneous

Recipe Ethnicity: Greek/Mediterranean

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: Yes

Vegetarian/Allergen Info: Contains Eggs, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.