Eggy B-fast Stuffed Mushrooms

By asally04

PER SERVING (1/2 of recipe, 1 large mushroom): 174 calories, 6g fat, 732mg sodium, 7.5g carbs, 1g fiber, 3.5g sugars, 21g protein -- PointsPlus® value 4*

Breakfast invaded dinner a long time ago -- now stuffed mushrooms are moving into the a.m.! This is one tasty takeover...

Ingredients

• 2 large portabella mushrooms, stems chopped and reserved
• 2 slices center-cut bacon or turkey bacon
• 1 cup fat-free liquid egg substitute (like Egg Beaters Original)
• 1 tsp. dried minced onion
• 1/4 tsp. chopped garlic
• 1/8 tsp. salt
• Dash black pepper
• 1 wedge The Laughing Cow Light Creamy Swiss cheese, room temperature
• 1/4 cup shredded reduced-fat cheddar cheese
• Optional topping: chopped chives

Details

Servings 2

Preparation

Step 1

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

Place mushroom caps on the sheet, rounded sides down. Bake until tender, 16 - 18 minutes. Leave oven on.

Meanwhile, prepare bacon in a skillet or in the microwave. (Refer to package for cook time and temperature.)

In a medium bowl, whisk egg substitute, onion, garlic, salt, and pepper.

Bring a skillet sprayed with nonstick spray to medium heat. Cook and stir chopped mushroom stems until softened, 3 - 4 minutes. Add egg mixture and scramble until fully cooked, 3 - 4 minutes.

Break bacon and cheese wedge into pieces and add to the skillet. Continue to scramble until cheese has melted and is evenly mixed, about 1 minute.

Blot away excess moisture from mushroom caps. Divide egg mixture between the caps and sprinkle with shredded cheese. Bake until shredded cheese has melted, 2 - 3 minutes. Eat!