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Brunch-Style Portobello Mushrooms Recipe
Brunch-Style Portobello Mushrooms Recipe photo by Taste of Home

Brunch-Style Portobello Mushrooms Recipe

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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

Want more recipes to inspire your morning? Take a peek at our Best Breakfasts and Brunches Guide
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

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

Directions

  1. 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.
  2. 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

Reviews for Brunch-Style Portobello Mushrooms

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   (3)
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MY REVIEW
Reviewed Oct. 12, 2013

This was great. I didn't have bacon so cut up precooked link sausage. I also made it once in the microwave and that worked well.

MY REVIEW
Reviewed Nov. 11, 2012

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!

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