Brunch-Style Portobello Mushrooms |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Iâve always loved portobellos for their âstuffability.â I combined my favorite ingredients for this rich, savory main dish thatâs wonderful for breakfast, brunch or even dinner! âSylvia Waldsmith, Rockton, Illinois Ingredients:
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 |
Directions:
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.
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