Brunch-Style Portobello Mushrooms

Name: Brunch-Style Portobello Mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings.
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

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

Directions

Place mushrooms, stem side up, in an ungreased 15x10x1-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.

Originally published as Baked Portobello Mushrooms with Creamed Spinach, Eggs and Bacon in Simple & Delicious December/January 2013

Reviews

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Average Rating:

Invertebrate

Jun 18, 2016

These are delicious. Instead of using frozen creamed spinach, I saute fresh spinach with some scallions, salt, pepper and nutmeg.
7833louis

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.
Feen

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!