Keto Spinach and Egg Stuffed Mushrooms

Directions

1. 1
   Preheat oven to 400 degrees F.
2. 2
   Rinse and wipe dry the portabella mushrooms. Take out the stem and scrape the gills.
3. 3
   Brush one teaspoon of olive oil on both sides of the mushrooms. Season the mushrooms with salt and pepper.
4. 4
   Place the mushrooms on a parchment-lined baking sheet and bake for about 10 minutes.
5. 5
   Remove from the oven. When slightly cooled, flip the mushrooms gently and drain the water that has collected on the baking sheet.
6. 6
   While the mushrooms are cooking heat a skillet over medium-high heat and cook the bacon until crisp.
7. 7
   Place on a paper towel.
8. 8
   Reduce the heat to medium and add the baby spinach to the skillet, saute until the spinach wilts and is heated through,
9. 9
   Add the cream cheese to the pan. Stir together until cream cheese has melted.
10. 10
    Add sour cream, parmesan, garlic powder, onion powder, and salt and pepper, and mix together until completely combined.
11. 11
    Divide the creamed spinach into 4 portions.
12. 12
    Pile one portion of the mixture on a portabella mushroom and form into a well with the mixture shaped higher along the rim of the mushroom and hollowed out in the center.
13. 13
    Carefully crack an egg into the center of the spinach mixture. Repeat with the other mushroom. Top with shredded cheese.
14. 14
    Bake for 15 minutes or more until set as per your preference. Check the eggs at 10 to 12 minutes and adjust the time accordingly.
15. 15
    Chop the bacon.
16. 16
    Remove the mushrooms from the oven and top with chopped parsley and bacon.