Spinach Quiche Portabella Cups


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  • 4 portabella mushrooms (3-inch diameter)
  • 3 large eggs
  • 6 egg whites
  • 1/2 cup whole wheat bread crumbs
  • 1/4 cup nonfat milk
  • 1 tsp. garlic powder
  • 1 10-oz. bag of frozen spinach, cooked & drained
  • 4 tbsp. low fat Parmesan cheese, divided
  • Cooking spray
  • Salt and pepper to taste


  1. Place an oven rack in the center. Preheat oven to 375°F.
  2. Remove portabella stems. Wipe clean with a damp paper towel.
  3. Spray baking sheet with cooking spray, and place mushroom caps on top, curved side down.
  4. In a mixing bowl, whisk together all remaining ingredients, except 1 tbsp. Parmesan cheese.
  5. Coat a 10-inch nonstick pan with cooking spray and heat over medium heat.
  6. Cook scrambled egg mixture until it just starts to thicken. Remove from heat.
  7. Using a large spoon, scoop the partially cooked egg mixture into portabella caps.
  8. Sprinkle tops with remaining Parmesan cheese. Bake for 20 minutes.
  9. Serve immediately.

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