Herbed Spinach Quiche Portabella Caps

35 min · Serves 4

Based on a recipe from Produce for Better Health Foundation, via USDA MyPlate Kitchen

What goes in

• 4portabella mushrooms
• 1cooking spray
• 3large eggs
• 6egg whites
• ½ cupbread crumbs
• ¼ cupnonfat milk
• 4.9 mllow-sodium garlic & herb blend
• 1 cupfrozen spinach
• ¼ cupreduced-fat Parmesan cheese

How to cook it

1. Set your oven rack to the middle position and heat the oven to 375 °F.
2. Snap the stems off the mushrooms and wipe the caps clean with a damp cloth.
3. Lightly grease a baking sheet with cooking spray and arrange the mushroom caps on it.
4. Whisk the eggs, egg whites, bread crumbs, milk, herb seasoning, and spinach together in a bowl, reserving 1 tablespoon of the Parmesan for later.
5. Grease a non-stick skillet with cooking spray and warm it over medium heat.
6. Pour in the egg mixture and scramble until it begins to set, then take it off the heat.
7. Spoon the warm, partially cooked eggs into the mushroom caps.
8. Top with the remaining Parmesan and bake for 20 minutes.
9. Serve the stuffed mushrooms right away.

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