Portobello mushrooms stuffed with eggs

Ingredients

• 2 pcs Portobello mushrooms
• 2 pcs Egg
• 1/4 head Onion
• 1 tsp Olive oil
• 240 ml Baby spinach
• 30 g Trappist cheese, light
• 3 sprig Parsley, fresh

Method

1. Wash the mushrooms and remove volvas.
2. Place in a baking tray, sprinkle with a little oil and bake in oven, on 350 F, for 10 minutes, until golden brown.
3. Beat the eggs, add salt and pepper to taste.
4. Cut the onion into small pieces and sear in a pan, with a little oil. Add the spinach and eggs to make scrambled eggs.
5. Fill the baked mushrooms with the egg mixture, sprinkle with grated cheese, put in the oven to melt cheese.
6. Sprinkle with freshly chopped parsley and serve while hot.