Herbed Spinach Quiche Portabella Caps

Herbed Spinach Quiche Portabella Caps
Source: https://www.myplate.gov/recipes/myplate-cnpp/herbed-spinach-quiche-portabella-caps


4 portabella mushrooms (3-inch diameter)
cooking spray
3 large eggs
6 egg whites from 6 eggs
1/2 cup bread crumbs (whole-wheat if available)
1/4 cup nonfat milk
1 teaspoon low-sodium garlic & herb blend
1 cup cooked and drained, chopped, frozen spinach
1/4 cup reduced-fat Parmesan cheese, divided


  1. Place oven rack in center of oven; preheat oven to 375 °F.
  2. Remove portabella stems; wipe clean with damp paper towel.
  3. Spray baking sheet with cooking spray, and place mushroom caps on baking sheet.
  4. In a mixing bowl, whisk together all remaining ingredients, except 1 tbsp Parmesan cheese.
  5. Coat 10-inch non-stick pan with cooking spray and heat over medium flame.
  6. Cook and scramble egg mixture until it just starts to thicken. Remove from heat.
  7. Using a large spoon, scoop partially cooked, hot egg mixture into portabella caps.
  8. Sprinkle tops with remaining Parmesan cheese. Bake about 20 minutes.
  9. Serve immediately.


Serving Suggestions: Serve with strawberries and orange slices (or other fresh, frozen, or canned fruit), water with lime or lemon slice/wedge.

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