Portobello Mushrooms Florentine

2 large portobello mushrooms, stems removed

Cooking spray

⅛ teaspoon garlic salt

⅛ teaspoon pepper

½ teaspoon olive oil

1 small onion, chopped

1 cup fresh baby spinach

2 large eggs

⅛ teaspoon salt

¼ cup crumbled goat or feta cheese

Minced fresh basil, optional

Preheat oven to 425°.

Spritz mushrooms with cooking spray; place in a 15x10x1-in. pan, stem side up.

Sprinkle with garlic salt and pepper.

Bake, uncovered, until tender, about 10 minutes.

Meanwhile, in a nonstick skillet, heat oil over medium-high heat; sauté onion until tender. Stir in spinach until wilted.

Whisk together eggs and salt; add to skillet. Cook and stir until eggs are thickened and no liquid egg remains; spoon onto mushrooms.

Sprinkle with cheese and, if desired, basil.

Try filling with other combos like cooked sausage, sauce and mozzarella; feta, basil and tomatoes; quinoa, garbanzos and goat cheese.

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