Quiche Stuffed Portobella Mushrooms

2 large portobella mushrooms

Filling:
1/2 Tbs extra virgin olive oil
1/2 large onion, chopped
salt, pepper, thyme to taste
1 oz swiss cheese, grated

Custard:
1 egg
1/3 cup 1% milk
1 Tbsp unbleached flour
1/4 tsp dijon mustard

* I carefully cut a circle in the flesh, leaving a 1/4 inch wall. Then with a spoon, slowly scoop chunks.

Be very carefull not to break walls of the caps, as custard mix will not stay in.

Wipe mushrooms to remove dirt. Scrape out gills (JUST the gills) and discard.
CAREFULLY scoop out mushroom flesh and stem from cap and chop into pieces.*
Heat oil in nonstick pan, saute onion, mushroom flesh, salt, pepper and thyme till onions are tender.

Lay empty mushroom caps in a deep pan. Lay 1/4 oz of swiss cheese in bottoms of caps. Top with onion/mushroom mixture, and the rest of the cheese.

Whisk together egg, milk, flour and mustard.
Pour mixture into caps, over the filling.

Bake at 375 for 15 minutes.

Serving Size: Makes 2 servings (1 mushroom cap each)

Number of Servings: 2

Recipe submitted by SparkPeople user PIXIERUN13.