Portobello Mushrooms with Scrambled Eggs, Spinach and Roasted Red Peppers

• 4 3 1/2- to 4-inch-diameter portobello mushrooms, stems and gills removed
• 4 teaspoons olive oil
• 3/4 cup chopped onion
• 1 tablespoon minced garlic
• 1 10-ounce package ready-to-use fresh spinach leaves
• 1 teaspoon chopped fresh thyme
• 1 7.25-ounce jar roasted red peppers, drained, finely chopped
• 4 large eggs

1. Preheat oven to 400F.
2. Arrange mushrooms, rounded side down, in 13 x 9 x 2-inch glass baking dish.
3. Sprinkle with salt and pepper.
4. Bake until tender, about 15 minutes.
5. Transfer mushrooms to plate.
6. Reduce oven temperature to 250F.
7. Meanwhile, heat 3 teaspoons oil in large nonstick skillet over medium heat.
8. Add onion and garlic; saute until tender, about 7 minutes.
9. Add spinach; toss until wilted, about 3 minutes.
10. Stir in thyme.
11. Arrange spinach in same baking dish.
12. Top with mushrooms, rounded side down.
13. Fill each mushroom with 2 tablespoons peppers.
14. Place in oven to keep warm.
15. Whisk eggs in medium bowl to blend.
16. Sprinkle with salt and pepper.
17. Heat 1 teaspoon oil in medium nonstick skillet over medium heat.
18. Pour eggs into skillet; stir until softly set, about 2 minutes.
19. Fill mushrooms with scrambled eggs.
20. Top each with 1 tablespoon peppers.
21. Divide spinach and mushrooms among 4 plates.

portobello mushrooms, olive oil, onion, garlic, thyme, red peppers, eggs

Taken from www.epicurious.com/recipes/food/views/portobello-mushrooms-with-scrambled-eggs-spinach-and-roasted-red-peppers-5218 (may not work)