Comfort Food: Spinach & Egg Stuffed Portobello Sliders

Ingredients

• 6 Portobello mushrooms
• 6 oz Spinach
• 3 Eggs
• 2 tbsp Olive oil
• 2 cloves Garlic
• 1/2 tsp Onion powder
• 1/2 tsp Smoked paprika
• 3/4 tsp Kosher salt
• 1/4 tsp Black pepper

Instructions

1. 1

   Preheat oven to 425°F (220°C). Remove stems from portobellos and wipe caps clean.

2. 2

   Brush caps with olive oil; roast 10 minutes to soften.

3. 3

   Blanch spinach 30–45 seconds, drain, and squeeze dry. Chop finely.

4. 4

   In a skillet, heat 1 tbsp olive oil. Sauté garlic 30 seconds, add spinach, salt, pepper, onion powder, and smoked paprika.

5. 5

   Whisk eggs and pour into the skillet; scramble gently until just set.

6. 6

   Spoon spinach-egg mixture into portobello caps. Bake 8–10 minutes until hot and set.