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Brunch-Style Portobello Mushrooms Recipe

Brunch-Style Portobello Mushrooms Recipe photo by Taste of Home

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I’ve always loved portobellos for their “stuffability.” I combined my favorite ingredients for this rich, savory main dish that’s wonderful for breakfast, brunch or even dinner! —Sylvia Waldsmith, Rockton, Illinois

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Brunch-Style Portobello Mushrooms Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

4 large portobello mushrooms, stems removed
2 packages (10 ounces each) frozen creamed spinach, thawed
4 eggs
1/4 cup shredded Gouda cheese
1/2 cup crumbled cooked bacon
Salt and pepper, optional

Directions

Place mushrooms, stem side up, in an ungreased 15-in. x 10-in. x 1-in. baking pan. Spoon spinach onto mushrooms, building up the sides. Carefully crack an egg into the center of each mushroom; sprinkle with cheese and bacon.
Bake at 375° for 18-20 minutes or until eggs are set. Sprinkle with salt and pepper if desired. Yield: 4 servings.

Originally published as Brunch-Style Portobello Mushrooms in Simple & Delicious December/January 2013, p32

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Brunch-Style Portobello Mushrooms

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(1-1) of 1 reviews

Reviewed on Nov. 11, 2012 by Feen

Enjoyed these very much... easy to make. I used fresh chopped spinach, cheddar instead of Gouda, and added a little chopped ham. I ran out of eggs and had to make one with no egg.... It was even better without it!