Portobello Mushrooms Florentine

• 2 large portobello mushrooms, stems removed
• Cooking spray
• 1/8 teaspoon garlic salt
• 1/8 teaspoon pepper
• 1/2 teaspoon olive oil
• 1 small onion, chopped
• 1 cup fresh baby spinach
• 2 large eggs
• 1/8 teaspoon salt
• 1/4 cup crumbled goat or feta cheese
• Minced fresh basil, optional

1. Preheat oven to 425u0b0. 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.
2. Meanwhile, in a nonstick skillet, heat oil over medium-high heat; saute onion until tender. Stir in spinach until wilted.
3. 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.

portobello mushrooms, cooking spray, garlic salt, pepper, olive oil, onion, baby spinach, eggs, salt, crumbled goat, fresh basil

Taken from www.tasteofhome.com/recipes/portobello-mushrooms-florentine/ (may not work)