January 23, 2016 -Mexican Stuffed Breakfast Portobello Mushroom

Mexican Stuffed Breakfast Portobello Mushroom

Ingredients

• 2 large Portobello mushroom caps
• 1 teaspoon olive oil
• 10 ounces (about 3 links) sweet Italian turkey sausage, removed from casing
• 1 cup chopped baby spinach
• 1/2 cup salsa (jarred or Quick Tomato Salsa recipe)
• 2 eggs
• 1/2 avocado, peeled and sliced thinly
• 1/2 cup shredded cheddar cheese
• 1 tablespoon finely chopped cilantro

Preparation

1. Heat oven to 400°F.
2. Place mushrooms, smooth side up, on baking sheet lined with parchment paper. Bake 10 minutes. Remove from oven and place mushroom caps smooth side up on platter lined with paper towels to drain some of the water.
3. In medium frying pan, heat oil over medium heat. Brown sausage and break into small pieces with back of wooden spoon while cooking. Stir in spinach and salsa. Transfer mixture to mixing bowl to cool slightly.
4. Carefully separate egg yolks then place whites in one bowl and yolks in 2 separate small bowls. Beat egg whites with fork.
5. On baking sheet lined with parchment paper, place mushrooms smooth side down. Place half of avocado slices under mushrooms.
6. Add egg whites and cheddar cheese to sausage mixture and combine well. Divide mixture in half and stuff into Portobello caps on top of avocado.
7. For each mushroom, make well in center of sausage mixture large enough for egg yolk.
8. Bake 10 minutes and carefully pour yolk into each well. Bake until yolks are set, about 5 minutes.
9. Sprinkle with cilantro before serving.

Serves
2