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Brunch-Style Portobello Mushrooms Recipe

Brunch-Style Portobello Mushrooms Recipe

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. YIELD: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 Jones Dairy Farm Dry-Aged Bacon
  • Salt and pepper, optional


  • 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.

Reviews for Brunch-Style Portobello Mushrooms

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Invertebrate User ID: 7874637 249556
Reviewed Jun. 18, 2016

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

7833louis User ID: 1040763 149611
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."

Feen User ID: 1925557 149610
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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