Portobello Mushrooms with Scrambled Eggs, Spinach and Roasted Red Peppers

Preparation

1. Step 1

   Preheat oven to 400°F. Arrange mushrooms, rounded side down, in 13 x 9 x 2-inch glass baking dish. Sprinkle with salt and pepper. Bake until tender, about 15 minutes. Transfer mushrooms to plate. Reduce oven temperature to 250°F.

   Step 2

   Meanwhile, heat 3 teaspoons oil in large nonstick skillet over medium heat. Add onion and garlic; sauté until tender, about 7 minutes. Add spinach; toss until wilted, about 3 minutes. Stir in thyme.

   Step 3

   Arrange spinach in same baking dish. Top with mushrooms, rounded side down. Fill each mushroom with 2 tablespoons peppers. Place in oven to keep warm.

   Step 4

   Whisk eggs in medium bowl to blend. Sprinkle with salt and pepper. Heat 1 teaspoon oil in medium nonstick skillet over medium heat. Pour eggs into skillet; stir until softly set, about 2 minutes. Fill mushrooms with scrambled eggs. Top each with 1 tablespoon peppers. Divide spinach and mushrooms among 4 plates.