April 2017 Magazines - Page 32

Baked Egg, Spinach and Pancetta Mushroom Cups Serves 4 4 large Portobello mushroom caps, stems and gills removed 5!6 cups baby spinach leaves 1 green onion, finely chopped 1/8 tsp. nutmeg Salt and pepper Cooking spray 1/4 cup Gouda cheese, shredded 1/2 cup Pancetta, cooked and crumbled 32 April/May 2017 Preheat oven to 375°F. Place mushrooms on an ungreased jelly roll or large cookie sheet; set aside. Spray a large skillet with cooking spray and heat over medium-low heat. Add green onion and soften for 1-2 minutes. Add spinach and sauté until barely wilted, about 2 minutes. Add nutmeg and salt and pepper to taste. Spoon spinach mixture into mush- room caps, building up outer edges with spinach to create a well. Carefully crack an egg into the center of each mushroom; sprinkle with cheese and pancetta. Bake until eggs are set, approximately 18-20 min- utes. Season with salt and pepper.