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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

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Portobello Mushrooms With Scrambled Eggs, Spinach And Roasted Bell Peppers
Portobello Mushrooms With Scrambled Eggs, Spinach And Roasted Bell Peppers
(Image is coming soon! HAHAH! But not REALLY soon!)
Transform your breakfast with these elegant stuffed portobello mushrooms! Tender baked portobellos create the perfect vessel for a delicious filling of fluffy scrambled eggs, wilted spinach, and sweet roasted red peppers. This protein-packed, low-carb breakfast option offers vibrant colors and rich flavors in every bite. Perfect for weekend brunches or a nutritious start to your day, this recipe elevates simple ingredients into an impressive, restaurant-worthy dish.
No Jump Zone
Ingredients
4 Large 3 ½ to 4 inch portobello mushrooms, stems & gills removed
4 tsp olive oil
¾ cup chopped onion
1 T minced garlic
1 10-oz pkg fresh spinach leaves
1 tsp chopped fresh thyme
1 7.25 ounce jar roasted red peppers, drained and finely chopped
4 large eggs
Directions
Preheat oven to 400°F.
Arrange mushrooms, rounded side down, in 13x9x2 inch glass dish.
Sprinkle with salt and pepper.
Bake about 15 minutes.
Transfer to plate.
Reduce temperature to 250°F.
Heat 3 tsp olive oil in non-stick skillet over medium heat.
Add onion & garlic; saute about 7 minutes.
Add spinach; toss until wilted.
Stir in thyme.
Arrange spinach in same baking dish; top with mushrooms, rounded side down.
Fill each mushroom with 2 T chopped, roasted peppers.
Place in oven to keep warm.
Whisk eggs with salt & pepper.
Heat 1 tsp oil in non-stick skillet over medium heat.
Stir in eggs and cook about 2 minutes.
Fill mushrooms with eggs.
Top each with 1 T peppers.
Divide spinach and mushrooms among 4 plates.
Servings\Yield
Serves 4
Nutrition Facts
Nutrition Per Serving - Calories: 180; Total Fat: 12g (Saturated Fat: 3g); Cholesterol: 185mg; Sodium: 140mg; Total Carbohydrates: 11g (Dietary Fiber: 4g, Sugars: 5g); Protein: 11g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: mushrooms, eggs, spinach, peppers
🗂️ Categories: 🥞 Breakfast & Brunch, 😎 Uncle Dave's, 🍅 Veggies
📚 Collections: John Ferguson's Favorite Recipes, Uncle Dave's Cookbook, The TFR Cookbook
Portobello Mushrooms With Scrambled Eggs, Spinach And Roasted Bell Peppers was added on April 10, 2025 and last updated on April 10, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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