Herbed Spinach Quiche Portabella Caps
Recipe Courtesy of the Mushroom Council and Produce For Better Health Foundation
Use portabella mushroom caps instead of high-fat pie pastry to make individual, savory breakfast quiches.
Yield: 4 servings
Serving Size:1 portabella cap with filling
4 portabella mushrooms, 3-inch diameter
3 large eggs
Egg whites from 6 eggs
1/2 cup whole wheat grated bread crumbs (Panko)
1/2 cup nonfat milk
1 tsp. low-sodium garlic & herb blend (like Mrs. Dash)
1 cup cooked and drained, chopped, frozen spinach
1/2 cup reduced-fat Parmesan cheese, divided
Place oven rack in center of oven; preheat oven to 375̊ F.
Remove portabella stems; wipe clean with damp paper towel.
Spray baking sheet with cooking spray, and place mushroom caps on baking sheet.
In a mixing bowl, whisk together all remaining ingredients, except 1 tbsp Parmesan cheese.
Coat 10-inch 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.
Using a large spoon, scoop partially-cooked, hot egg mixture into portabella caps. Sprinkle tops with remaining Parmesan cheese. Bake about 20 minutes. Serve immediately.
Calories: 190; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 145mg; Sodium: 330mg; Protein: 17g; Carbohydrates: 14g; Dietary Fiber: 4g