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Portobello Mushroom Florentine (Keto and Gluten Free!)

Created by
  Published on August 25th, 2021
  Reading time: < 1 minute
  Last modified February 7th, 2023
mushroom florentine
ChefRhonda PlataDifficultyBeginnerRating0.0
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Most keto breakfast recipes consist of bacon, eggs, and/or 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. These flavors blends together perfectly to create an absolutely delicious breakfast!

Yields2 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins
Nutrition Facts

Servings 2

4g
Net Carbs

Amount Per Serving
Calories 150
% Daily Value *
Total Fat 9g12%
Protein 13g
Total Carbohydrate 6g3%
Dietary Fiber 2g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Ingredients
 8 oz mushroom caps
 2 cups baby spinach
 2 eggs

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.

Category, CuisineDiet

Ingredients

Ingredients

Ingredients
 8 oz mushroom caps
 2 cups baby spinach
 2 eggs

Directions

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.

Notes

Portobello Mushroom Florentine (Keto and Gluten Free!)
I am a Nurse, wife, and mom. I have spent over 20 years in Healthcare and always took care of everyone else. Finally, after years of yo-yo dieting and failed New Years' resolutions, and complete desperation, I found something that Finally worked for me. I have been doing this Keto/Low carb lifestyle for over 3 years and have lost over 100lbs. My goal was to bring this lifestyle to my family and we went from couch potatoes to our 1st 5k and have lost over 300 lbs. We still have a long way to reach our goals, but we strive to be better every day. I enjoy helping women bring this Keto/Low carb lifestyle to the family.

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