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Brunch-Style Portobello Mushrooms

 Brunch-Style Portobello Mushrooms
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.