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Portobello Mushroom Florentine (Keto and Gluten Free!)

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  Published on August 25th, 2021
  Reading time: < 1 minute
  Last modified October 13th, 2021
mushroom florentine
ChefRhonda PlataDifficultyBeginnerRating
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Most keto breakfast recipes consist of bacon, eggs, and/pr sausage. That can be boring really fast. Shake up your routine with this mushroom florentine recipe! Protein-packed eggs sit atop meaty mushroom caps and are layered with spinach and feta cheese. The culmination of these flavors blends together perfectly to create an absolutely delicious breakfast!

Yields2 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins
Ingredients
 8 oz mushroom caps
 salt and pepper to taste
 1 tsp extra virgin olive oil
 2 cups baby spinach
 2 eggs
 2 tbsp feta cheese, crumbled
Directions
1

Preheat the oven to 425F (218C) and line a baking sheet with parchment paper.

2

Arrange the portobello mushroom caps on a parchment-lined baking sheet and season with salt and pepper.

3

Bake for 10 to 15 minutes. Remove from the oven and soak up any excess liquid with a towel.

4

Meanwhile, heat a nonstick skillet over medium heat and add half the oil.

5

Once warmed, add the spinach. Cook until wilted and then remove and set aside.

6

In a small bowl, whisk the eggs. In the same skillet, add the remaining oil.

7

Pour in the eggs and stir with a wooden spoon until scrambled and cooked to your liking. Remove from the heat.

8

Layer the spinach in the mushroom caps and top with eggs, feta, salt, and pepper.

9

Enjoy your keto mushroom florentine! Store leftovers in an airtight container in the fridge.

Ingredients

Ingredients
 8 oz mushroom caps
 salt and pepper to taste
 1 tsp extra virgin olive oil
 2 cups baby spinach
 2 eggs
 2 tbsp feta cheese, crumbled

Directions

Directions
1

Preheat the oven to 425F (218C) and line a baking sheet with parchment paper.

2

Arrange the portobello mushroom caps on a parchment-lined baking sheet and season with salt and pepper.

3

Bake for 10 to 15 minutes. Remove from the oven and soak up any excess liquid with a towel.

4

Meanwhile, heat a nonstick skillet over medium heat and add half the oil.

5

Once warmed, add the spinach. Cook until wilted and then remove and set aside.

6

In a small bowl, whisk the eggs. In the same skillet, add the remaining oil.

7

Pour in the eggs and stir with a wooden spoon until scrambled and cooked to your liking. Remove from the heat.

8

Layer the spinach in the mushroom caps and top with eggs, feta, salt, and pepper.

9

Enjoy your keto mushroom florentine! Store leftovers in an airtight container in the fridge.

Portobello Mushroom Florentine (Keto and Gluten Free!)

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