Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.

A delicious breakfast made with portobello mushrooms, fresh spinach, roasted red peppers, and scrambled eggs.
4 portobello mushrooms (3 1/2" to 4" dia), stems, gills removed
salt, to taste
freshly ground black pepper, to taste
4 teaspoons olive oil
3/4 cup chopped onion
1 tablespoon minced garlic
1 package (10 ounce size) ready-to-use fresh spinach leaves
1 teaspoon chopped fresh thyme
1 jar (7 1/4 ounce size) roasted red peppers, drained, and finely chopped
4 large eggs
Preheat oven to 400 degrees F.
Arrange mushrooms, rounded-side down, in 13- by 9- by 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 degrees F.
Meanwhile, heat 3 teaspoons oil in large nonstick skillet over medium heat. Add onion and garlic; saute until tender, about 7 minutes. Add spinach; toss until wilted, about 3 minutes. Stir in thyme.
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.
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 serving plates.
Kat
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.
reviews & comments
August 6, 2012
What a great way to start the day! I am not normally a fan of spinach for breakfast - but it really was more of a garnish in this recipe so that made me happy. The mushrooms were nicely done (you can, of course, adjust the cooking time to suit your personal preference). It works out to be one egg per mushroom so if you want it "eggier" add another one (or two) to the scramble. This would be an easy recipe to modify as well to include additional ingredients in the scrambled egg like bacon, ham, or veggies.