Gluten Free Portobello Mushrooms Florentine Breakfast

These breakfast scrambled egg stuffed portobello mushroom are full packed with good scrambled eggs, spinach and feta cheese. So good and healthy while being gluten free and simple to make. I love making this for breakfast because you can eat, get full, and satisfied until lunch. Scrambled eggs baked in portobello mushrooms make a fun and different breakfast, or a great lunch, and even a vegetarian dinner when served with a big salad. I recommend you choose large, firm portobello mushrooms, that are not too flat (so you can load with extra eggs).

I have a rule to eat breakfast everyday and especially when I come home from the gym I’m tired and hungry. I make eggs for my kids everyday and this recipe just fit perfect with my morning routine. I quickly start by cooking the onions and spinach then I add the eggs and scramble it until its the way I like. Next I transfer to the prepared mushrooms and bake in the oven.

It doesn’t take me much time to make and I have it ready in under 20 minutes. Which is perfect timing for me to prepare the rest of the kids breakfasts, while these delicious stuffed mushrooms bake. This is one of my most favorite scrambled egg dishes, and certainly an easy one. Use regular white or brown button mushrooms, or splurge on wild mushrooms.
Upgrade your morning eggs by making and serving them they are an antioxidant-loaded grilled portabello mushroom cap. Top with fresh herbs and a drizzle of oil and your breakfast game just entered a whole new level. Portobello mushrooms are easily available year-round and even though they are low on calories, they pack a hearty punch. This combination of roasted mushrooms and eggs is one of my favorite egg breakfasts. It’s full of flavor, light on carbs, and keeps us full until lunch. This recipe, you can make it with scrambled eggs, adding your favorite herbs, cheese, and pepper to make them a little spicy making it perfect for your taste. Enjoy.

Gluten Free Portobello Mushrooms Florentine Breakfast


2 large Portobello mushrooms, stems removed

Cooking spray

1/8 tsp garlic salt

1/8 tsp pepper

½ tsp olive oil

1 small onion, chopped

1 cup fresh baby spinach

2 large eggs

1/8 tsp salt

¼ cup crumbled feta cheese

Minced fresh parsley, optional


Preheat oven to 425 degrees. Spritz the mushrooms with cooking spray; place in a 15x10x1-in pan, stem side up. sprinkle with garlic salt and pepper. Bake, uncovered, until tender, about 10 minutes.

Meanwhile, in a nonstick skillet, heat oil over medium-high heat; sauté onion until tender. Stir in spinach until wilted.

Whisk together eggs and salt; add to skillet. Cook and stir until eggs are thickened and no liquid egg remains; spoon onto mushrooms. Sprinkle with cheese and, if desired, parsley.


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Gluten Free Portobello Mushrooms Florentine Breakfast
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