Portobello Mushroom Bake
Switch up your morning routine by making this Portobello Mushroom Egg Bake. This is very easy to make and is so tasty!
Layering portobello mushrooms with a spinach/tomato mixture and topping that with a egg and shredded cheese makes this an irresistible way to start the day!
Begin by sautéing the garlic and adding the cherry tomatoes. Cook until the tomatoes burst and then add the spinach, Cook it until it wilts, about 2 minutes more.
Spoon the spinach mixture over the mushrooms and bake for 20 minutes.
Crack an egg over each mushrooms and sprinkle cheddar cheese over. Bake for another 10 minutes or until the whites are set. Sprinkle with parsley and serve!
Share Your Thoughts...
Portobello Mushroom Bake
Makes: 4 servings
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Ingredients
- 1 tbsp extra-virgin olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 4 cups baby spinach
- Kosher salt
- Freshly ground black pepper
- Pinch red pepper flakes
- 4 portobellos, stems removed
- 4 large eggs
- 1 cup shredded cheddar cheese
- Freshly chopped parsley, chopped
Instructions
Preheat oven to 375°. In a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, 1 minute. Add cherry tomatoes and cook until starting to burst, 5 minutes. Add spinach and cook until wilted, 2 minutes more. Season with salt, pepper, and a pinch of red pepper flakes.
Place mushrooms stem side up on a small baking sheet. Spoon spinach mixture into each mushroom. Bake for 20 minutes.
Crack eggs over spinach and sprinkle cheese over egg. Bake until whites are just set, about 10 minutes. Garnish with parsley before serving.
Leave a Review