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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 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


  • 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.

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  • 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!

  • ERihm
    Nov 4, 2012

    No comment left