Herbed Spinach Quiche Portabella Caps
Courtesy of Mushroom Council 4 Servings • 10 Min. Prep Time • 25 Min. Cook Time| Ingredients |
|---|
| 4 portabella mushrooms, 3-in. diameter |
| cooking spray |
| 3 large eggs |
| egg whites from 6 eggs |
| 1/2 c. whole wheat grated bread crumbs (Panko) |
| 1/2 c. nonfat milk |
| 1 tsp. low-sodium garlic & herb blend (like Mrs. Dash) |
| 1 c. cooked and drained, chopped, frozen spinach |
| 1/2 c. reduced-fat Parmesan cheese, divided |
Directions:
1. Place oven rack in center of oven; preheat oven to 375°F. Remove portabella stems; wipe clean with damp paper towel. Spray baking sheet with cooking spray, and place mushroom caps on baking sheet.
2. In a mixing bowl, whisk together all remaining ingredients, except 1 Tbsp Parmesan cheese.
3. Coat 10-in. non-stick pan with cooking spray and heat over medium flame. Cook and scramble egg mixture until it just starts to thicken. Remove from heat.
4. Using a large spoon, scoop partially-cooked, hot egg mixture into portabella caps. Sprinkle tops with remaining Parmesan cheese Bake about 20 min. Serve immediately.
Recipe and photos courtesy of the Mushroom Council and mushroominfo.com
Nutrition:
Calories: 190; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 145mg; Total Carbs: 14g; Fiber: 4g; Protein: 17g; Sodium: 330mg;