Mexican Stuffed Breakfast Portobello Mushrooms Recipe

DIRECTIONS

Use the Atkins recipe to make Quick Tomato Salsa for this recipe.  You will need 1 full recipe to serve two people; or about 1/2 cup of prepared salsa of choice.
 

1. Preheat oven to 400°F.
2. Place mushrooms smooth side up on baking sheet lined with parchment paper.  Bake 10 minutes. Remove from oven and place mushroom caps smooth side up on a platter lined with paper towels to drain some of the water.
3. Heat oil in a medium frying pan over medium heat. Brown sausage and break into small pieces with the back of a wooden spoon while cooking.  Stir in chopped spinach and salsa.  Transfer mixture to a mixing bowl to cool slightly.
4. Carefully separate egg yolks and place whites in one bowl and yolks in 2 separate small bowls. Beat egg whites with a fork.
5. Place mushrooms smooth side down on a baking sheet lined with parchment paper. Slice the avocado and divide them onto the bottom of the mushrooms.  
6. Add egg whites and cheddar cheese to sausage mixture and combine well.  Divide mixture in half and stuff into portobello caps on top of the avocado.
7. For each mushroom make a well in the center of the sausage mixture that is large enough for the egg yolk.  Bake 10 minutes then and carefully pour yolk in each well.  
8. Bake until the yolks are set, about 5 more minutes, then sprinkle tops with chopped cilantro.