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
Ingredients
- 4 large portobello mushrooms, stems removed
- 2 packages (10 ounces each) frozen creamed spinach, thawed
- 4 large eggs
- 1/4 cup shredded Gouda cheese
- 1/2 cup crumbled cooked bacon
- Salt and pepper, optional
Reviews
These are delicious. Instead of using frozen creamed spinach, I saute fresh spinach with some scallions, salt, pepper and nutmeg.
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.
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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